Prep 20 mins
Cook 30 mins
My family adores this, and it reheats quite nicely. This is *NOT* a low-fat recipe. I use cream when I have it on-hand, or a combination of cream and milk. I use whatever cheese I have on-hand, or I will pick up blocks of cheddar and/or Monterey jack, basically anything that will melt nicely. I avoid using the pre-shredded cheese, because they have a dusting of flour to keep them from clumping in the bag, and throws off the recipe in use. Tool cleanup gets interesting, too. I also use whatever small pasta I have onhand - macaroni, rotini, shells, etc.
- 1 1⁄2 cups macaroni
- 1 teaspoon vegetable oil
- 4 tablespoons unsalted butter
- 4 tablespoons flour
- 2 cups milk or 2 cups cream
- 8 ounces cheddar cheese, shredded
- 1⁄8 teaspoon cayenne pepper
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon fresh ground pepper
- 1⁄4 cup parmesan cheese, grated
- Heat oven to 400°F.
- Cook macaroni in lightly-salted boiling water until nearly tender.
- Drain, mix with vegetable oil, return to now-empty pasta pot. Set aside.
- In a medium saucepan, melt butter, then slowly add flour, stirring vigorously.
- Slowly add milk, mixing thoroughly, so you don't have glop on the bottom of the pan and hot milk on top. I find a wisk is best for this part.
- Reduce heat, ditch the wisk, slowly add cheese, and stir slowly and steadily. Congratulations. This is the Custard.
- Add salt, pepper and cayenne. Stir s'more.
- Pour custard (cheese mixture) over pasta, and mix thoroughly.
- Pour glop into lightly greased casserole dish.
- Sprinkle (cover) top of glop with grated parmesan.
- Place in center of oven, and bake for 30-35 minutes.
- Remove from oven, let sit for at least 10 minutes to allow the cheese custard to set.
Delicious! I made as written, except I cut recipe in half. Easy to make and turned out great. I used a tri-color elbow macaroni which gave it a little color. Will be making this again. Made for Spring 2014 PAC.