You might want to call this Macaroni & Cheese, but the cheese is the star so we’re calling it like it is
Cheese Macaroni
The great thing about this dish is it could be satisfying as a main or paired as a side with an endless number of proteins
You’ll want to call it Cheese Macaroni too when you taste how silky and delicious the cheese sauce is and how it coats the pasta… yum
Let’s start with the perfect cheese sauce
Melt 3 tablespoons of butter in a medium saucepot until slightly browned and whisk in 3 tablespoons of flour
Bring 3 cups of milk and 4 cups of shredded cheese of choice to room temperature
Add milk to the pot with the butter-flour roux and slowly bring to a simmer
Whisk in 4 cups of shredded cheese
You can use cheddar, mozzarella, gruyere, swiss, montery jack, etc. Any good melting cheese
Important note: buy cheese chunks or blocks and shred yourself. The pre-shredded cheese never seems to melt as well
Whisk until you have a smooth cheese sauce
Add in a pinch of kosher salt if necessary and a few drops each of Worcestershire Sauce and hot sauce
Make a pound of your favorite pasta – I used penne because it’s what I had in the pantry
I undercook the pasta about 2 minutes since it will bake in the oven and drizzle a little olive oil after I drain the water so it doesn’t clump together
Put your pasta in an oven safe casserole and pour the creamy cheese sauce over top
Combine to make sure every pasta noodle is covered in a warm, delicious blanket of cheesy love
I know, I’m getting carried away here. Cheese has that effect on me
Last step – melt one tablespoon of butter in a frying pan and add in 2/3 cup plain breadcrumbs
Mix to combine the breadcrumbs and the melted butter and toast for about 5-7 minutes
Keep stirring so the crumbs don’t over brown, you just want them lightly toasted
Sprinkle in about a tablespoon of fresh parsley for some color and freshness
Evenly layer the breadcrumb mixture over the casserole and place uncovered in your preheated oven
Looks good already!
After 30 minutes, your Cheese Macaroni should be all bubbly and browned
Oh the smell of this cheesy, bubbly, buttery crumbed pasta
Find out why we named this Cheese Macaroni and let us know what you think!
Enjoy!
Simply Sundays! ~ Cheese Macaroni
Ingredients
For the Perfect Cheese Sauce
3 tablespoons of butter
3 tablespoons of flour
3 cups of milk
4 cups of shredded cheese
Worcestershire Sauce
Hot sauce – such as Frank’s Red Hot
A pinch of kosher salt if necessary
For the topping
1 tablespoon of butter
2/3 cup plain breadcrumbs
1 tablespoon chopped, fresh parsley
1 pound of cooked pasta
Directions
Preheat oven to 375 degrees F
To make the cheese sauce
Melt 3 tablespoons of butter in a medium saucepot until slightly browned and whisk in 3 tablespoons of flour
Bring 3 cups of milk and 4 cups of shredded cheese of choice to room temperature
Add milk to the pot with the butter-flour roux and slowly bring to a simmer
Whisk in 4 cups of shredded cheese (cheddar, mozzarella, gruyere, swiss, montery jack,etc,). Whisk until you have a smooth cheese sauce
Add in a pinch of kosher salt if necessary and a few drops each of Worcestershire Sauce and hot sauce
Make a pound of your favorite pasta – undercooked by about 2 minutes
Put your pasta in an oven safe casserole and pour the creamy cheese sauce over top
To make the bread crumb topping
Melt one tablespoon of butter in a frying pan and add in 2/3 cup plain breadcrumbs; mix to combine the breadcrumbs and the melted butter and toast for about 5-7 minutes
Keep stirring so the crumbs are just lightly toasted; sprinkle in about a tablespoon of fresh parsley
Evenly layer the breadcrumb mixture over the casserole and place uncovered in your preheated oven
Bake for 30 minutes until bubbly and browned
Tools used to make this recipe
All rights reserved