Macaroni and Cheese with Garlic-Parsley Breadcrumbs
2016-04-27 14:02:25
Serves 9
Ingredients
- 1 (16-ounce) box medium pasta shells or elbow macaroni
- 6 tablespoons butter, divided
- 4 tablespoons all-purpose flour
- 1 quart whole milk
- 8 ounces sharp white cheddar, grated
- Salt and pepper to taste
- 1/4 teaspoon nutmeg
- 2 1/2 cups grated yellow cheddar
- 1/2 cup homemade breadcrumbs
- 2 cloves garlic
- 2 tablespoons parsley, minced
Instructions
- Preheat oven to 350 F.
- Boil pasta in generously salted water until al dente. Strain and reserve in the baking dish.
- In a saucepan, melt 4 tablespoons butter over low heat. Add flour, stirring to combine until smooth. Pour in the milk and whisk to combine. Bring to a simmer.
- Add the white cheddar, and whisk constantly until smooth and slightly thickened. Add the salt, pepper and nutmeg.
- Pour the milk and cheese mixture over the pasta, and stir to coat evenly. Add two cups of the grated yellow cheddar and stir to combine. Sprinkle the remaining 1/2 cup of yellow cheddar over the top.
- In a small bowl, combine breadcrumbs, garlic and parsley. Sprinkle over the pasta.
- Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and sprinkle over the breadcrumbs.
- Place in the oven and bake 40 - 45 minutes or until the breadcrumbs are golden brown and the cheese is bubbly.
Notes
- Recipe courtesy of Le Creuset America, © 2016
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/