Recipes For 2009

Macaroni And Cheese

ComfortFoods/MacaroniAndCheese.jpg

Macaroni & cheese with basil bread crumbs...mmmm.

  • 1/2 lb pipette or elbow macaroni
  • 3 tbsp butter
  • 2 tbsps flour
  • 2 cups whole milk - warmed
  • 1/2 cup chicken broth - warmed
  • 3 oz shredded fontina
  • 3 oz shredded white cheddar
  • 3 oz. shredded white American cheese
  • 3 tbsp grated parmesan
  • 2 tsp yellow mustard
  • 1 tsp Worcesteshire sauce
  • salt and pepper
  • nutmeg
  • tobasco

Cook macaroni for 1 minute less than directed on package and drain.

Coat 4 one cup ovenproof baking dishes or one 1 qt dish with nonstick spray
Preheat oven to 400 degrees.

In same pan from macaroni, melt butter, then add flour, stirring until thick,
Gradually whisk in milk and broth. Increase heat and bring to a simmer.
Cook until thickened, about 4 minutes. Reduce heat and add in cheeses,
and seasonings of your choice. Fold in macaroni and put into pans.

2 slices soft white bread
10 leaves fresh basil
1 tbsp olive oil

In a food processor, place bread, basil, oil and salt and pepper.
Process until fine and then top the macaroni
Bake until bubbly and crumbs are brown, about 15 minutes.