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.