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Category: Noodles / Pasta
Prep Time: Cook Time: Total Time:
6 quarts water
1 lb elbow macaroni
4 tbsp butter
1 clove garlic, minced
3 tbsp all-purpose flour
1/4 tsp Tabasco sauce, plus additional to taste
3 cups milk
1/2 cup heavy cream
4 cups freshly grated sharp Cheddar cheese
1 tsp salt, plus additional to taste
1/2 tsp freshly ground pepper, plus additional to taste
1/2 tsp dry mustard
1 recipe Parmesan Crumb Crust (see below)
Grease a 13 by 9-inch oven proof casserole. In a large pot, bring the water to a boil and cook the macaroni al dente, according to the pkg directions. Drain the macaroni and stir in 1 tbsp of the butter. Set it aside.
In a 4-quart saucepan, melt the remaining 3 tbsp of butter. Add the garlic and saute for 1 minute. Add the flour, and whisk until it begins to bubble. Add the 1/4 tsp of Tabasco and gradually whisk in the milk, bringing the sauce to a boil. Reduce the heat to low and gradually add the cream, Cheddar cheese, 1 tsp of salt, 1/2 tsp of pepper, and the mustard, whisking until the cheese has melted and the sauce is smooth. Taste the sauce for seasoning and add additional salt, pepper, or Tabasco.
Stir the sauce into the macaroni, and transfer the mixture to the prepared baking dish. (At this point the macaroni may be refrigerated for up to 2 days. All the casserole to sit at room temperature for 30 minutes before baking.)
Make the crust. Preheat the oven to 375. Spread the bread crumbs evenly over the casserole and bake it in the preheated oven for 30 minutes, or until the pie is bubbling and the crumbs are golden.
Parmesan Crumb Crust
4 tbsp butter
2-1/2 cups dry bread crumbs
3/4 cup freshly grated Parmesan cheese
2 tbsp chopped fresh flat-leaf parsley
In a saute pan, melt the butter. Add the bread crumbs, and toss until they are well coated. Add the cheese and parsley, stirring to combine. Transfer the crumbs to a bowl and refrigerate until ready to use.
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MACARONI AND CHEESE WITH PARMESAN CRUMB CRUST
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Category: Noodles / Pasta
Prep Time: Cook Time: Total Time:
6 quarts water
1 lb elbow macaroni
4 tbsp butter
1 clove garlic, minced
3 tbsp all-purpose flour
1/4 tsp Tabasco sauce, plus additional to taste
3 cups milk
1/2 cup heavy cream
4 cups freshly grated sharp Cheddar cheese
1 tsp salt, plus additional to taste
1/2 tsp freshly ground pepper, plus additional to taste
1/2 tsp dry mustard
1 recipe Parmesan Crumb Crust (see below)
Grease a 13 by 9-inch oven proof casserole. In a large pot, bring the water to a boil and cook the macaroni al dente, according to the pkg directions. Drain the macaroni and stir in 1 tbsp of the butter. Set it aside.
In a 4-quart saucepan, melt the remaining 3 tbsp of butter. Add the garlic and saute for 1 minute. Add the flour, and whisk until it begins to bubble. Add the 1/4 tsp of Tabasco and gradually whisk in the milk, bringing the sauce to a boil. Reduce the heat to low and gradually add the cream, Cheddar cheese, 1 tsp of salt, 1/2 tsp of pepper, and the mustard, whisking until the cheese has melted and the sauce is smooth. Taste the sauce for seasoning and add additional salt, pepper, or Tabasco.
Stir the sauce into the macaroni, and transfer the mixture to the prepared baking dish. (At this point the macaroni may be refrigerated for up to 2 days. All the casserole to sit at room temperature for 30 minutes before baking.)
Make the crust. Preheat the oven to 375. Spread the bread crumbs evenly over the casserole and bake it in the preheated oven for 30 minutes, or until the pie is bubbling and the crumbs are golden.
Parmesan Crumb Crust
4 tbsp butter
2-1/2 cups dry bread crumbs
3/4 cup freshly grated Parmesan cheese
2 tbsp chopped fresh flat-leaf parsley
In a saute pan, melt the butter. Add the bread crumbs, and toss until they are well coated. Add the cheese and parsley, stirring to combine. Transfer the crumbs to a bowl and refrigerate until ready to use.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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