Mac 'n Cheese Casserole
1 teaspoon salt
2 1/2 cups dried elbow macaroni
1 tablespoon olive oil
3 tablespoons butter
3 tablespoons plain flour
2 1/2 cups milk, warmed
1 3/4 cups shredded sharp Cheddar Cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon finely cut-up parsley
3/4 cup shredded sharp Cheddar cheese
1/2 cup fresh bread crumbs
1 teaspoon butter, cut into tiny pieces
Preheat oven to 375 degrees. Butter an 8-inch square baking dish.
For the macaroni, bring a large saucepan three-fourths full of water to a rapid
boil. Add the salt and the macaroni and stir often to separate. Cook, stirring
frequently for 5-7 minutes till done.
Drain and rinse with cool water. Place in a large mixing bowl and drizzle oil
over cooked macaroni. Set this aside.
In a saucepan over medium-low heat, melt the butter. Sprinkle the flour over
butter and stir constantly until the flour is absorbed and the mixture is gently
bubbling and lightly golden about 2-3 minutes. Gradually add the warm milk,
stirring constantly and bring to a simmer. Continue to simmer, stirring until
smooth and slightly thickened, about 3-4 minutes.
Add the 1 3/4 cups cheese to the milk mixture. Remove from heat and stir
constantly until the cheese melts. Stir in salt, pepper and parsley. Pour the
sauce over the macaroni and stir to combine thoroughly. Transfer the macaroni
and cheese to the prepared baking pan.
For the topping, in a small bowl stir together the cheese and bread crumbs.
Sprinkle evenly over the macaroni. Dot with butter.
Bake in 375 degree oven for 20 minutes, check to see if the top crust is
bubbling. Leave in for another 5 minutes, remove from oven. Let stand for about