Tuesday, December 15, 2009

Gourmet Mac & Cheese

1 lb. cavatappi pasta
4 T. margarine
4 T. flour
3 C. milk
1 tsp. salt
3/4 tsp. white ground pepper
pinch of nutmeg
1/4 C. each: parmesan, swiss, colby jack, sharp cheddar
1/2 C. munster
1/3 C. mild cheddar


1 C. breadcrumbs
1/2 tsp. garlic powder
2 T. parsley
1/4 C. parmesan
(Combine well in small bowl.)

Boil pasta according to directions on the package. Drain well.

While pasta is boiling, add margarine to a large saucepan over medium-high heat. Melt completely, add flour, stirring to make a thick paste. Pour in milk slowly, whisk into the flour mixture until all milk is added. add in salt and pepper. Stirring constantly, wait for mixture to thicken to a gravy-like consistency. Add in nutmeg and stir in cheeses. Cook over low to melt cheese.

In a well-greased 13x9" baking dish, add pasta and top with sauce. Lightly fold noodles into sauce, top with topping mixture and bake at 400 for 12-15 minutes - just long enough for crust to get lightly golden and to heat through.

Yields = 12 servings

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