Stretchy Mac and Cheese

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READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Set a large pasta pot of heavily salted water over high heat to come to a boil.
  • Melt the butter in a large pot over medium heat. Add the flour to make a roux. Stir the roux well so that it cooks evenly and turns a golden blond. Whisk in the cream and milk a little at a time, so there are no lumps. Add the garlic, whole sprigs of thyme, and bay leaves.
  • Simmer over medium heat, stirring ocassionally to prevent the bottom of the pot from scorching until it thickens, about 10 minutes. Season with salt and pepper.
  • Cook the pasta in the boiling water according to the package directions. Drain.
  • Mix the sauce with the cooked pasta. Immediately add the cheese and mix well so the heat and motion melt and stretch the cheese through the pasta. Transfer to a baking dish (I spray mine with cooking spray to prevent sticking) and top with the breadcrumbs. Cover with foil.
  • Bake approximately 40 minutes until warmed through and the cheese has melted. Remove the foil and switch the oven over to broil for the final 10 minutes.
  • Remove from the oven and drizzle with olive oil and sprinkle with the chives.
  • Enjoy.
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