Wayne Gisslen

Macaroni and Cheese

Preparation info
  • Portions:

    15

    , Portion Size: 6 oz 180 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
1

Method

  1. Cook macaroni according to basic method for boiling pasta. Drain and rinse in cold water.
  2. Flavor the béchamel with the dry mustard and Tabasco.
  3. Mix the macaroni with the cheese. Combine with the béchamel.
  4. Pour into a buttered half-hotel pan. Sprinkle with bread crumbs and paprika.
  5. Bake at

Per serving: Calories, 330; Protein, 14 g; Fat, 17 g (46% cal.); Cholesterol, 50 mg; Carbohydrates, 31 g; Fiber, 1 g; Sodium, 290 mg.