Oven Toasted Macaroni and Cheese
Melissa Skaug
ingredients
- 1 lb penne pasta
- 4 cups 2% milk
- 1/2 cup sour cream
- 2 eggs
- 2 tsp all purpose flour
- 2 tsp kosher salt
- 1 tsp ground pepper
- 1/8 tsp cayenne
- pinch nutmeg
- 2 cups Fontina cheese, shredded
- 1 cup Mozzarella cheese, shredded
- 1 cup bread crumbs
- 2 Tbsp minced fresh parsley
directions
- 1
Preheat oven to 450 degrees. Coat a 9 x 13 inch baking dish with nonstick spray.
- 2
Cook penne according to package instructions; drain and set aside.
- 3
Whisk the milk, sour cream, eggs, flour and seasonings together in a large bowl while penne cooks.
- 4
Stir 1 cup fontina and 1/2 cup mozzarella cheese into cream mixture. Add the cooked penne, stir to combine, then transfer to prepared baking dish. Sprinkle with remaining cheeses.
- 5
Combine bread crumbs and parsley in a small bowl. Sprinkle on top of penne, then bake until cheese is bubbly and crumbs are golden, about 30 minutes. Let casserole cool for 10 minutes before serving.
Source: Melissa Skaug
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