Baked Macaroni and Cheese |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A stupidly simple recipe that you'll love. Ingredients:
4 tablespoons butter |
3 1/2 tablespoons flour |
1/2 teaspoon paprika |
3 cups milk |
1/2 cup cream |
3/4 teaspoon salt |
3/4 lb rotelle pasta |
1 tablespoon worcestershire sauce |
14 ounces extra-sharp cheddar cheese, grated coarse |
1/2 cup freshly-grated parmesan cheese |
1 cup coarse fresh breadcrumb |
2 tablespoons butter, melted |
Directions:
1. Preheat oven to 375F and butter a 2-quart shallow baking dish.
2. Melt butter in a medium saucepan over medium-low heat and stir in flour and paprika; cook roux, whisking, 3-4 minutes; take off heat and whisk in milk, cream and salt; put back onto heat and bring sauce to a boil, whisking, and simmer, whisking occasionally, 3-4 minutes; remove pan from heat.
3. Cook pasta in plenty of boiling, salted water until al dente; drain pasta, empty back into pot it was cooked in and stir together with sauce, Worcestershire sauce, 21/2 cups of the grated Cheddar and the Parmesan; transfer to prepared dish.
4. In a small bowl, toss remaining cheddar with bread crumbs and melted butter and sprinkle over pasta mixture; bake mac and cheese in middle of oven for 20-25 minutes, or until golden and bubbling, and let stand 10 minutes before serving.
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