0 recipes from contoocook and beyond


l tsp. salt
9 oz. elbow macaroni
l tbsps. vdggie oil or olive oil
3 tbsps. butter
3 tbsps. flour
2-l/2 cups warmed milk
l-3/4 cups grated sharp cheddar cheese
l/2 gtsp. salt
l/2 tsp. pepper
2 tsps. Dijon mustard
l tsp. finely chopped fresh parsley
3/4 cup shredded sharp cheddar cheese
‘l/2 cup fresh bread crumbs
l tsp. butter cut into tiny pieces
Heat oven 375. Butter anj 8 inch square baking pan or dish. For the macaroni cook as directed. Drain
and rinse with cool water. Place in large mixing bowl and drizzle with the soil. Set aside.
Sauce: in a saucepan over med-low heat melt butter. Sprinkle with flour over the butter and whisk
constantly until the flour is absorbed and the mix is gently bubling and lightly golden, 2-3 mins.
Gradually add the warm milk and bring to a simmer. Continue to simmer stirring until smooth and slightly
thickened 3/4 mins. Add l-3/4 cups cheese to the milk mix, remove from heat and whisk constantly
until cheese melts. Stir in s&p, mustard and parsley. Pour sauce over pasta and mix to combine. Transfer
the macaroni to prepared baking pan. To make topping: in small bowl stir together cheese and bread crumbs.
Sprinkle evenly over the macaroni. Dot with the butter. Bake until the top bubbles and begins
to form a crust, 20-25 mins. cover the top with aluminum foil if it begins to brown too much.
Remove from the oven and let stand for about 5 mins. before serving. Serves 4 If you double this recipe the whole thing will fit nicely in the brown oval shaped casserole dish. or a l0xl4″ pyrex dish

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