Down Home Macaroni And Cheese

Recipe Ingredients

1 lb	454g / 16oz	Bow tie pasta
6		Water
1 tablespoon	15ml	Salt
4 tablespoons	60ml	Unsalted butter
4 tablespoons	60ml	All-purpose flour
2 cups	474ml	Hot whole milk
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Freshly-ground white pepper
1 tablespoon	15ml	Dijon mustard
1/2 teaspoon	2.5ml	Cayenne pepper
1 cup	146g / 5.1oz	Grated Colby or Jack cheese
1 cup	146g / 5.1oz	Grated extra-sharp Cheddar cheese
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
1/2 cup	73g / 2.6oz	Bread crumbs

Recipe Instructions

Preheat oven to 350 degrees.

Bring 6 quarts of water to a boil. Add the salt and reboil before adding the pasta. Cook the pasta according to the package directions; about 10 to 12 minutes.

While the pasta is cooking, heat the butter over medium heat in a sauce pan until it begins to bubble, but do not let it brown. Whisk in the flour to create a roux for the white sauce base. Cook the flour and butter, over low heat, for 5 to 7 minutes, add the hot milk in a steady stream. Cook the white sauce for 10 minutes. Add the salt, pepper, mustard, cayenne, Colby and Cheddar cheeses and cook for 2 minutes over low heat.

Drain the pasta and place into a baking casserole dish large enough to hold the pasta and all of the sauce. Add the cheese sauce by pouring over the top. Sprinkle the bread crumbs and Parmesan cheese over the top and bake for 15 minutes or until the top is well browned and crusty.

This recipe yields 4 to 6 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C21 broadcast 04-22-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.