Sunday, April 17, 2011

Macaroni & Cheese

Photo courtesy of

I don't know what exactly it is about macaroni & cheese but it is deliciously comforting. This recipe fits that bill and, if you use a "super pasta" it's even a tiny bit healthy!

Macaroni & Cheese (adapted from the original recipe)

14.5 oz short cut pasta (elbows, ziti, etc.), cooked per package directions, keep warm
1/2 cup Italian sesaoned Bread Crumbs
1/4 cup Parmigiano-Reggiano, grated
5 Tbsp butter
1/4 cup flour
3 1/2 cups milk
1 lb Shredded Sharp Cheddar Cheese
2 tsp salt
1/2 tsp freshly grated nutmeg (optional)

Preheat oven to 400 degrees. Lightly oil a 13x9 glass baking dish; set aside.

Mix bread crumbs and Parmigiano-Reggiano cheese in small bowl; set aside.

Heat butter in large sauce pan on medium until melted. Add flour; stir until smooth. Cook 3-4 min until light golden brown.

Add milk to butter mixture, one cup at a time, whisking continuously until very smooth; bring to boil. Cook 10 min on medium, whisking continuously.

Add Cheddar; stir until melted completely. Season with salt and nutmeg; set aside. Stir in cooked pasta.

Spread add pasta/cheese mixture into prepared pan; top with bread crumb mixture.

Bake on center rack 15-20 min, or until topping is golden brown and bubbling around edges.


Jennifurla said...


Chelsey said...

Despite entering several recipe contests with my old recipe, I've never been able to really master mac and cheese - maybe this will change that. Great recipe. Thanks for sharing!!

Take care,
-- Chelsey

Ioana said...

Very good.