The this recipe came up on my google reader last week. At first I ignored it, since I figured we didn't have any of the right ingredients on hand.
we did! I remembered that we had everything I need to halve the recipe (a good idea anyways). I had an odd amount of pasta (a 7 oz package) and just the right amount of cheese. I also like that this recipe doesn't call for half and half. The bread crumbs are a mix of old bread pieces from our freezer, not the Panko like in the original recipe.
The problem now is that I know how easy it is to make really good, church-potluck quality mac n' cheese.*
Mac n' Cheese
adapted from Tasty Kitchen, i.e., Pioneer Woman
*Note - I'm posting the measurements I used, which are halved versions of the original ones.
- 8 oz small shape Pasta (slightly Undercooked)
- 2 Tablespoons Butter
- 1/8 cup Flour
- 1 1/4 cups Milk
- 1 teaspoon Mustard Powder
- 1/2 teaspoon (more To Taste!) Salt
- Black Pepper
- 8 ounces Cheddar Cheese, Grated (or any other cheese you prefer...lots of cheese would work)
- 1/2 cup Breadcrumbs (I estimated this, but 1/2 cup seems about right)
- Salt And Pepper For Sprinkling
Preheat oven to 350 degrees.
Cook pasta until al dente.
Melt butter in a large skillet (or pot). Sprinkle in flour, whisk to combine, and cook for 2 to 3 minutes until it deepens in color. Pour in milk, whisking constantly. Add mustard, salt, and pepper. Continue cooking until it thickens, 4 minutes or so. Add cheese and stir until melted. Pour in cooked pasta and stir to coat. Check seasonings and add more salt if needed.
Pour into a buttered casserole dish. Top with 3/4 of the crumbs. Sprinkle with salt and pepper.
Bake for 10-15 minutes.