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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.
Print Recipe
Course
Side Dish
Servings
8
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