Better Baked Mac & Cheese

Submitted by YummySmellsca

"My version of Mac n' Cheese for school. In the amount of time it takes to cook the pasta, I had a luxurious cheese sauce ready! Poured into the casseroles, sprinkled with more cheese and whole wheat breadcrumbs, it was declared "Best Mac and Cheese Ever" by the kids (and I think the old cook was jealous!)"

 

• Ready In: 45mins
• Ingredients: 11
• Yields: 2 9x13 pans
• Serves: 36

ingredients

• salt (for pasta water)
• 2 kg elbow macaroni
• 6 cups whole milk, divided
• 1⁄2 teaspoon pepper
• 1⁄2 tablespoon dried parsley
• 1 teaspoon garlic powder
• 1⁄4 teaspoon salt
• 1 tablespoon butter
• 1⁄4 cup cornstarch
• 1 kg shredded cheddar cheese, divided
• 1 cup dry Italian breadcrumbs or 1 cup crushed goldfish crackers

directions

1. Preheat the oven to 375F and grease 2 large casserole dishes.
2. Boil a large pot of water and add salt. Add macaroni and cook 10 minutes, stirring occasionally. Drain well and return to pot.
3. While pasta is cooking, heat 5 cups of milk in a saucepan.
4. Stir in the pepper, parsley, garlic powder, salt and butter.
5. Whisk the cornstarch with the remaining 1 cup milk until smooth, then add to the hot milk and cook until slightly thickened.
6. Stir in all but 1 cup of the cheese until melted.
7. Pour over the pasta in the pot and fold in completely.
8. Divide pasta between the casserole dishes, top with reserved cheese and breadcrumbs.
9. Bake for 10 minutes, until cheese melts and casserole is bubbly.