Baked Macaroni and Cheese

By á-10791

Ingredients

• 1 pound radiatore, fusilli or campanelle pasta
• 2 teaspoons butter or margarine
• 1 cup fresh bread crumbs (2 slices sandwich bread)
• 8 ounces (2 cups) extra sharp or sharp cheddar cheese, shredded
• 1/4 cup grated Parmesan cheese
• 3 1/2 cups whole milk
• 1/4 cup flour
• 1/2 teaspoon minced garlic
• 1 teaspoon prepared mustard
• 3/4 teaspoon salt

Preparation

Step 1

Heat oven to 350 degrees. Grease shallow 3 quart baking dish. Cook pasta until al dente; drain. Meanwhile, melt butter in a large saucepan. Add bread crumbs and cook over medium heat, stirring often, until golden and crisp (3 minutes). Scrape into bowl and add 2 tablespoons each cheddar and Parmesan cheese. Wipe saucepan clean. Add milk, flour and garlic, whisk until blended. Bring to boil over medium-high heat, whisking often. Simmer 2 minutes. Remove from heat. Stir in remaining cheeses, mustard and salt. Add pasta. Transfer to prepared dish. Sprinkle with crumb mixture. Bake 30 minutes or until hot and bubbly.