Baked Macaroni and Cheese

Makes 4 servings

Kelly Young

A delightful version of Baked Macaroni and Cheese that will leave everyone wishing they had room for more.

ingredients

1 lb radiatore (radiators), fusilli (little springs) or campanelle (bellflowers) pasta
2 tsp stick butter
1 cup fresh bread crumbs (from 2 slices white sandwich bread)
8 oz extra-sharp Cheddar cheese, shredded (about 2 cups)
1/4 cup grated Parmesan cheese
3 1/2 cups whole milk
1/4 cup flour
1/2 tsp minced garlic
1 tsp prepared mustard
3/4 tsp salt

1
1. Heat oven to 350°F. Grease a shallow 3-qt baking dish.
2
2. Cook pasta in a large pot of lightly salted boiling water as package directs until firm-tender (al dente). Drain in a colander; rinse with cold water and let drain again.
3
3. Meanwhile, melt butter in a large saucepan. Add bread crumbs and cook over medium heat, stirring often, 3 minutes, or until golden and crisp. Scrape into a small bowl and stir in 2 Tbsp each Cheddar and Parmesan cheese.
4
4. Wipe saucepan clean. Add milk, flour and garlic; whisk until blended. Place over medium-high heat and bring to a boil, whisking often. Reduce heat and simmer 2 minutes. Remove from heat; stir in remaining cheeses, mustard and salt. Add pasta to baking dish. Stir in sauce. Sprinkle evenly with crumb mixture.
5
5. Bake 30 minutes, or until hot and bubbly around edges