BASIL CRUMB MACARONI AND CHEESE

By Silvermama

Family favorite. You can substitute the basil for other herbs; have used thyme and a mixture of Italian herbs. The four cheese really make this dish. I usually have five grain bread crumbs with herbs stashed in the freezer; somtimes I add Parmesan cheese to the bread crumbs.

Ingredients

• 1/2 lb elbow macaroni
• 3 tbs unsalted butter
• 2 tbs all purpose flour
• 2 cups whole milk, warmed
• 1/2 cup chicken broth, warmed
• 3 oz fontina cheese, shredded
• 3 oz white Cheddar, shredded
• 3 oz white American cheese, shredded
• 3 tbs parm cheese, grated
• 2 tsp yellow mustard
• 1 tsp Worcestershire sauce
• Salt, pepper, nutmeg and tabasco to taste
• BASIL CRUMBS
• 2 slices soft white bread
• 10 leaves fresh basil
• 1 tbs olive oil

Preparation

Step 1

Preheat oven to 400.

Coat four 1 cup ovenproof baking dishes (or 1 qt baking dish) w/nonstick spray.

Cook macaroni in boiling salted water for 1 min less than directed on pkg. Drain and set aside; return pan to med-low heat.

Melt butter in pan, then add flour, stirring until pasty. Gradually whisk in milk and broth, increase heat to med, and bring to a simmer. Cook until slightly thickened, about 4 min. Reduce heat to low, stir in cheeses until smooth, then add mustard, Wor and seasonings. Fold in macaroni and transfer to prepared dish.

Process bread, basil, oil, salt and pepper to taste in food processor until fine; sprinkle over macaroni. If you are preparing this for immediate serving, bake until sauce is bubbly and crumbs are browned, about 15 min. If you are waiting a while, cover with foil and bake about 20 minutes. Check to see if mixture is bubbling; if so, remove the foil and bake until topping is browned. This only takes a few minutes.