The Pizza Therapy Forum and Pasta Therapy Forum

[Bean]

This was wonderful! I used 2% milk and it was very creamy (not too rich) and It. Seasoned bread crumbs. YUM

OH - needs more hot sauce!

Baked Macaroni and Cheese

Comfort yourself with this classic hearty combination, or create a new favorite with our suggested variations.

By Kim Sunée

Whole grain dijon mustard adds depth to creamy Baked Macaroni and Cheese, the ultimate comfort food.

1 (8-ounce) package dried elbow macaroni or favorite pasta (about 2 1/4 cups,uncooked)
1/4 cup (4 tablespoons) butter
1/4 cup all-purpose flour
2 cups milk
1 tablespoon whole-grain Dijon mustard
1/4 to 1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon hot sauce
1 (8-ounce) package shredded sharp Cheddar cheese (about 2 cups)
2 tablespoons grated Parmigiano-Reggiano (optional)
Toppings (optional):

1/2 cup fresh breadcrumbs
2 tablespoons butter, melted

1. Preheat oven to 350°.

2. Cook macaroni according to package directions. Drain and set aside. Melt butter in a large heavy saucepan over low heat; add flour, stirring until smooth. Cook 3 to 5 minutes, stirring constantly. Turn heat to medium; gradually whisk in milk, and cook over medium heat, stirring or whisking constantly until thickened, about 10 minutes. Stir in pasta, mustard, and next 4 ingredients, stirring just until cheese begins to melt.

3. Pour pasta mixture into a lightly greased 13- x 9 inch baking dish. Sprinkle with Parmigiano-Reggiano or more Cheddar. If desired, top with fresh breadcrumbs, and drizzle evenly with melted butter.

4. Bake, uncovered, at 350° for 25 minutes or until bubbly and golden. Let stand 5 minutes before serving.

(http://www.cottageliving.com)

[Thick Crust]

Thanks Bean! I have my own version and I love this stuff. Will be trying yours soon!
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