Speedy chocolate chip cookies, baked mac and cheese

Yahoo

07-04-2025

1 stick unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 tsp kosher salt
1/2 tsp baking soda
1 tsp vanilla
1 egg
1 1/2 cups flour
1 cup dark chocolate chips
Preheat the oven to 350 degrees. In the bowl of a stand mixer, beat the butter, both sugars, salt, and baking soda until fluffy and combined. Add the vanilla and egg and beat again until smooth, scraping down the bowl with a spatula. Add the flour and chocolate chips and mix on low speed to form a dough. Scoop the dough into 1-inch mounds onto parchment-lined baking sheets, spacing them 2-3 inches apart. I like to use a self-release scoop for ease and consistent portioning. Bake for 11-14 minutes until lightly browned on the edges but still glossy and underdone in the center. Cool on sheet pans for 5 minutes, then transfer to a cooling rack to cool fully.
For the noodles:
1 lb macaroni noodles
1 tbsp butter
For the sauce:
5 tbsp butter
1/3 cup flour
4 cups whole milk, plus more if needed
2 cups shredded white cheddar cheese
2 cups shredded Gruyère cheese
1 cup shredded mozzarella cheese
1/8 tsp freshly grated nutmeg (just a few passes on the microplane)
1 tsp salt, plus more to taste
Freshly ground black pepper, optional
For the cheese topping:
2 tbsp butter
1 cup panko breadcrumbs
1/2 tsp garlic powder
Pinch salt
Bring a large pot of salted water to a boil and cook the noodles to very al dente; they will continue to bake in the oven, so don't worry about them being underdone. Drain in a colander, toss with butter to coat, and allow to cool fully. In a pot or Dutch oven over medium heat, melt the butter. Add the flour and stir with a wooden spoon to make a roux. Cook for about 1 minute, stirring constantly. Do not let this mixture brown. Whisk in the milk and bring to a simmer to fully thicken. Turn off the heat, add the cheeses, and season with nutmeg, salt, and, if desired, black pepper. If the sauce seems gluey or overly thick in any way, add additional milk, about 1/4 cup at a time.
Add the noodles to the sauce and stir well. Taste and adjust seasoning. Transfer to a buttered 9×13 baking dish. Using a small saucepan on the stovetop or a bowl in the microwave, melt the butter for the topping. Add the breadcrumbs, garlic powder, and salt and stir to combine. Sprinkle this mixture evenly over the mac and cheese. Bake for 20-25 minutes, just until brown on top and bubbly.
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