Mac ‘N Cheese
The bread crumb topping on this dish really sets it apart from other Mac 'N Cheese casseroles, and makes just the perfect amount as a meal or side dish for dinner.
Ingredients
- 1 lb. cavatappi or small steel pasta
- 2 Tablespoons butter
- 2 Tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- ½ cup shredded Asiago cheese
- ½ cup grated Parmigiano Reggiano cheese
- 1 teaspoon freshly ground black pepper
- ½ cup Italian bread crumbs
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons chopped, fresh thyme
- 3-4 sprigs fresh rosemary leaves stripped and chopped
- ¼ cup chopped fresh flat-leaf parsley
Instructions
- Boil the pasta according to package directions, until slightly undercooked, and drain.
- Melt butter in a medium size saucepan and stir in flour.
- Whisk in milk. Bring to a boil.
- Cook until thickened, 2-3 minutes, stirring constantly.
- Add cheddar, Asiago, Parmigiano Reggiano and black pepper. Stir to melt cheeses.
- Add pasta and combine with cheese sauce.
- Transfer into an 11" x 7" baking dish coated with cooking spray.
- Place bread crumbs in a bowl, add olive oil, thyme, rosemary, and parsley. Stir to combine and sprinkle over the top of the pasta and cheese mixture.
- Place under the broiler to brown the bread crumbs (watch closely as it will burn quickly).
Notes
Recipe from Classic Rachel Ray, 30 Minute Meals Cookbook