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A little bit about this recipe...
I have several different versions of mac and cheese, but this is a favorite. Make sure to use a good sharp white cheddar like a Vermont cheddar. That ...
Read more |
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Prep Time5 Minutes |
Cook Time30 Minutes |
Servings4-8 |
1 pound penne or small shells pasta
3 cups shredded Vermont white cheddar cheese (you want a sharp white cheddar)
1 1/2 cups whole milk
3 tablespoons butter
3 tablespoons flour
pinch nutmeg (about 1/4 teaspoon)
pinch cayenne
1 teaspoon dried chives
salt and pepper to taste
Topping:
2 slices fresh bread
1 teaspoon butter melted
1 teaspoon dried parsley
Step 1 |
Pasta ... Cook the pasta according to package directions. I under cook the pasta a bit as it will finish in the oven. |
Step 2 |
Topping ... Add the bread slices to a small food process and pulse until you can crumbs; I don't make them too fine. Bake in a 350 degree oven for 5 minutes until lightly golden brown. Toss with the parsley and butter. |
Step 3 |
Sauce ... Make the sauce as the pasta cooks. Add the butter to a medium pot and melt on medium heat. Add the flour and cook another minute to get rid of the raw flour taste. Slowly add in the milk and bring to a light boil to thicken the sauce. Remove from the heat and slowly add in 2 cups of cheese, continuing to stir. Return to the heat on low and add in the nutmeg, cayenne, salt, pepper and chives. |
Step 4 |
Finish and Broil ... Add the sauce to the pasta and mix well, check again if any additional salt or pepper is needed. Transfer to a baking dish sprayed with Pam or a non-stick spray and finish with the remaining cheese and the topping. Broil on the second shelf so the topping doesn't burn. |
Step 5 |
Serve ... If you want to make this a main dish, add some diced ham or bacon. But it is good as is. ENJOY! |
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