BAKED MACARONI & CHEESE

 

  • 12 OZ OF YOUR FAVORITE MACARONI NOODLE
  • (BUTTERFLY, BOW TIE, FARFALLE, (ELBOW)
  • 6 TBLS BUTTER
  • 3 TBLS FLOUR
  • 3 CUPS HOT MILK
  • 1 BAY LEAF
  • SALT & PEPPER TO TASTE
  • ½ TSP PAPRIKA
  • 1 TBLS DRY MUSTARD
  • 12 OZ SHARP CHEDDAR CHEESE- SHREDDED
  • 3 OZ OF JACK OR GOUDA CHEESE SHREDDED
  • 3 OZ BLUE CHEESE- CRUMBLED
  • 1 CUP DRY BREADCRUMBS
  • ½ CHOPPED ONION
  • 1 GARLIC CLOVE CHOPPED
  • ½ CUP GRATED PARMESAN OR PECORINO

 

COOK PASTA AL DENTE & SET ASIDE

HEAT OVEN TO 375 DEGREE’S

MELT 3 TBLS OF BUTTER IN A HEAVY NON-STICK SAUCE PAN AND SPRINKLE WITH FLOUR.

COOK A MINUTE OR TWO WITH A WOODEN SPOON.

REMOVE FROM HEAT AND ADD THE MILK & BAY LEAF.

CONTINUE TO COOK OVER MEDIUM HIGH HEAT UNTIL SAUCE THICKENS, ABOUT 5 MINUTES.

REMOVE FROM HEAT AND SEASON WITH SALT, PEPPER, PAPRIKA, & DRY MUSTARD.

 

SET ASIDE 3 TBLS OF CHEDDAR AND WHITE CHEESE.

REMOVE THE BAY LEAF FROM THE MILK MIXTURE AND ADD THE REMAINING CHEESE.

ALSO ADD THE ONION AND GARLIC

SET ASIDE

 

IN A SEPARATE SAUCE PAN TAKE THE REMAINING 3 TBLS OF BUTTER AND COMBINE WITH

THE BREAD CRUMBS. SET ASIDE.

 

IN THE BOTTOM OF A 1 ½ QUART BAKING DISH SPRINKLE 1/3 OF THE RESERVED CHEESE.

LAYER THE MACARONI IN THE BAKING DISH AND COVER WITH 1/3 THE SAUCE. REPEAT.

SPRINKLE THE REMAINING CHEESE AND BREADCRUMBS ON TOP.

BAKE FOR 20 TO 25 MINUTES.

ADDING BROCCOLI DURING THE LAYERING PROCESS IS A GREAT ADDITION.