Creamy Baked Macaroni & Cheese |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I created this Macaroni & Cheese in the summer of 2003 when our daughter and her eight children were living with us for four months. I needed something which was filling and not too expensive. I divided the recipe to make this smaller version for DH, DS and I after DD and family moved. NOTE***Don't leave off the delicious buttered topping...it helps keep the cassorole moist and also helps keep the cheese from making a crust on the top. It is a great addition to an old fashion style baked Mac and Cheese casserole. Ingredients:
3 tablespoons melted butter or margarine |
3 tablespoons flour |
1 teaspoon salt |
1 teaspoon black pepper |
1 teaspoon dried parsley |
3 cups milk |
2/3 lb pasta, cooked ala-dente drained and rinsed with cold water |
1 lb yellow cheese (i usually use a cheddar) |
1/2 cup melted margarine or 1/2 cup melted butter |
2 cups soft breadcrumbs |
sweet paprika, as desired on top |
Directions:
1. Cook the pasta until ala-dente’ (a little undone- not soft).
2. Drain& rinse the pasta in cold water to stop the cooking put aside.
3. Cook the white sauce in a non-stick pan over med-low heat until mixture bubbles.
4. In a greased 2 to 2 1/2 quart Baking dish alternate layers of pasta, 3/4th pound yellow cheese, and white sauce.
5. Top with the other 1/4 pound of cheese.
6. Prepare the Buttered Crumbs topping by Mixing the 1/2 cup of melted margarine and the 1 1/2 cup of bread crumbs.
7. Spread the Buttered Crumbs topping evenly over the layered casserole.
8. Sprinkle lightly with sweet paprika.
9. Bake 350 degrees for 30-35 minutes until lightly browned and bubbly.
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