It’s Tasty Tuesday again so I’ve decided to hand out a recipe that I’ve been asked for more times than I can count. I’ve also been paid to make this and I’ve given pans of it out as gifts- it’s just that delicious. So get your oven ready because this is a Thanksgiving must and your table will be desolate without it.
Macaroni and Cheese Casserole
2 cups macaroni elbows (dry)
10 TBSP butter- measured into 2TBSP and 8TBSP portions
2 TBSP flour
1/8 tsp white pepper (or black if it’s what you have on hand)
2 1⁄2 cups milk (whole is preferable)
2 cups Italian Bread Crumbs
Read carefully! 1 1⁄2 cups cheddar cheese (shredded) AND 1 1⁄2 c American cheese (shredded) OR 3 cups Colby & Monterey Jack cheese (shredded)
*I like the Colby/Monterey Jack because it’s a lighter, smoother taste- for a sharper taste use the cheddar/American combo.
13x9x2 casserole dish
4 quart pot
2 quart pot
Preheat oven to 350 degrees.
Cook pasta in large pot, drain, set aside. Pasta should be al dente- firm when bitten.
Using large pot again, melt 2 tablespoons of butter over medium heat.
Add flour and white pepper. Stirring continuously, let mixture cook for about 5 minutes until smooth and bubbling.
Add cheese and milk. Stir continuously until cheese is fully melted.
Mix cooked pasta into cheese pot until well combined- then pour into casserole dish.
In small saucepot melt 8 tablespoons of butter. Add breadcrumbs, mixing until coated.
Sprinkle topping over casserole dish and bake uncovered for 25 minutes.
Superhero Tip: you can prep all of this before the actual holiday. Following the recipe but stop before sprinkling the breadcrumb mixture on top of the casserole- just add that when it is time to actually go in the oven. I’ve prepared this 2 days before an event so I can quickly throw it into an oven instead of working in a kitchen on my holiday.
Second Superhero Tip: add cooked chicken slices and broccoli into the cheese mix for a complete meal.
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