Dinner Favorites · Pasta

Our favorite Macaroni and Cheese

This morning, while I was pondering which recipe to post, I realized that if I would like this blog to be as effective as I want it to be, I might want to consider making a recipe index.

“Might want to consider’ is a very polite way of saying “I really should”.

And I will.

As soon as I figure out how to link it.

I’ll get back to you on that.

P1000202

Macaroni and Cheese – adapted from Martha Stewart

1 pound short pasta, such as cavatappi or macaroni
6 tablespoons butter
1/4 cup all-purpose flour
4 cups milk
1/8 teaspoon cayenne pepper
Fresh ground black pepper
3 cups shredded (12 ounces) sharp white cheddar cheese
1 cup finely grated (2 ounces) Parmesan cheese
3 cups very coarse fresh breadcrumbs

Preheat oven to 375 degrees. Cook pasta in a large pot of boiling water 4-5 minutes less than package instructions. Drain, rinse with cool water, and return to pot.

Meanwhile, heat 4 tablespoons butter in a medium saucepan over medium-high heat. Add flour; cook, whisking, 1 minute. Add milk, cayenne pepper and black pepper; bring to a simmer. Cook, whisking, until mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. Whisk in cheeses until smooth. Pour over pasta; toss to coat. Pour into greased casserole dish.

Melt remaining 2 tablespoons butter; toss with breadcrumbs. Sprinkle over pasta.

Bake until bubbling, 30-40 minutes. Serve hot.

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