BAKED MACARONI AND CHEESE

BAKED MACARONI AND CHEESE

PORTIONS: 12

INGREDIENTS

20 oz. elbow macaroni

5 tbsp. butter

1 onion, diced

1 minced garlic clove

5 tbsp. flour

5 cups milk

2 cups shredded cheddar cheese

1 cup shredded Monterey Jack cheese

2 tsp. salt

¼ cup Panko bread crumbs.

1 tsp. paprika

METHOD

In a medium size pot, melt butter at moderate temperature and lightly brown onions and garlic.

Stir in flour and cook for about 2 minutes.

Add milk and bring to a boil, mixing constantly so the flour does not stick to bottom of the pot. The sauce will thick.

Add salt, 1 cup cheddar cheese and Monterey Jack cheese. Mix well.

In a deep pot boil water with a bit of salt and cook elbow macaroni al dente.

Strain the pasta and in a large bowl mix with the sauce. Reserve 1 cup of sauce.

Spray a baking pan with a bit of oil. Place the macaroni mixture in it. Top it with the 1 cup reserved sauce. Spread the cheddar cheese mixture on top.

Mix bread crumbs with paprika and sprinkle over the cheese.

Bake at 425° F. until top browns a bit.

In a medium size pot, melt butter at moderate temperature and lightly brown onions and garlic.

Stir in flour and cook for about 2 minutes.

 

Add milk and bring to a boil, mixing constantly so the flour does not stick to bottom of the pot. The sauce will thick.

Add salt, 1 cup cheddar cheese and Monterey Jack cheese. Mix well.

In a deep pot boil water with a bit of salt and cook elbow macaroni al dente.

Strain the pasta and in a large bowl mix with the sauce. Reserve 1 cup of sauce.

Spray a baking pan with a bit of oil. Place the macaroni mixture in it. Top it with the 1 cup reserved sauce. Spread the cheddar cheese mixture on top.

Mix bread crumbs with paprika and sprinkle over the cheese.

Bake at 425° F. until top browns a bit.

The picture shown, is the baked macaroni not baked yet.