Macaroni and Cheese with Baked Parmesan Crust
If you’re like me and Alexandra, you sometimes crave the guilty pleasures, the meals that remind you of childhood and are always delicious. We had one of those days yesterday; nothing sounded right, until I mentioned Macaroni and Cheese. Enjoy this recipe in your pajamas, with the TV on – ideally tuned into a Caps playoff hockey game, and your favorite beer close-by.
Total Spend – $14
Serves – 4-5 people, plus leftovers
Ingredients
- 1 cup grated Sharp Cheddar Cheese
- 1 cup grated Fontina Cheese
- 1 cup grated Provolone Cheese
- 1/2 cup grated Parmesean cheese
- 1/4 cup bread crumbs
- 2 cups milk (I used 2% and it was fine)
- 3 tablespoons all-purpose flour
- 3 tablespoons butter
- 1 lb Rotelle pasta
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon paprika
- a pinch of cayenne pepper
- salt and pepper to taste
Directions
- Preheat oven to 350 degrees.
- In a large pot, bring water to a boil. Drop Rotelle pasta in and leave until a few minutes before al dente. Drain pasta, let sit.
- In another pot, melt butter.
- Add flour and cook, stirring continuously, for a few minutes to remove flour-taste.
- Pour in milk, stir until it begins to thicken.
- Add Cheddar, Fontina, and Provolone, stirring until they are all melted.
- Add nutmeg, paprika, cayenne, salt and cracked black pepper to taste. Turn off heat.
- Add drained pasta to mixture, then pour everything into an oven baking pan.
- In separate bowl, combine Parmesan and Bread Crumbs. Add a bit of salt and pepper to taste.
- Sprinkle mixture over mac and cheese, covering every inch of the dish.
- Bake in oven for 30 minutes, or until top is golden-brown. Remove from oven, let chill for a few minutes.
- Serve and enjoy!
Seriously, go grab a beer and make sure you watch a Caps hockey game. Thats how awesome this recipe is, best served while watching Playoff Hockey.
