Crusty Macaroni and Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A thick, white Cheddar cheese sauce coats macaroni under a crisp topping. Make the whole dish the morning of the feast; then reheat it for 5 to 10 minutes in the oven just before serving. Ingredients:
1 (16-ounce) package large elbow macaroni |
1/2 cup butter or margarine |
1/2 cup all-purpose flour |
4 cups milk |
4 cups (16 ounces) shredded white cheddar cheese |
2 teaspoons salt |
1/2 teaspoon freshly ground pepper |
1/2 teaspoon hot sauce |
3 cups soft breadcrumbs (homemade; see note below) |
6 tablespoons butter or margarine, melted |
Directions:
1. Cook macaroni just until tender according to package directions. Drain and set aside.
2. Melt 1/2 cup butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Add cheese and next 3 ingredients; stir until cheese melts. Stir in macaroni.
3. Spoon macaroni and cheese into a greased 13 x 9 baking dish or other large baking dish. (Dish will be very full.) Toss breadcrumbs with 6 tablespoons melted butter until crumbs are well coated. Sprinkle over macaroni.
4. Bake, uncovered, at 350° for 30 minutes or until thoroughly heated and top is golden.
5. Note: Make fresh breadcrumbs easily by tearing a few pieces from a French baguette. Pulse bread in a food processor or mini chopper until you get coarse crumbs.
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