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Frances Janisch

Recipe Summary

prep:
40 mins
additional:
20 mins
total:
1 hr
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Butter a casserole or 9-by-13-inch baking dish.Cook the macaroni until almost tender but still firm, about 2 minutes less than the package directions. Drain and rinse under cold water. Meanwhile, in a small bowl, combine the bread crumbs, parsley (if using), oil, 1 teaspoon of the salt, and the pepper; set aside. In a saucepan, over medium heat, melt the butter. Stirring constantly, add the flour and cook for 3 minutes; the mixture will clump together. Still stirring constantly, add the milk slowly. Cook for 7 minutes. Add the Cheddar and the remaining salt and cook, stirring, until thick and creamy, about 5 minutes. Add the macaroni and combine. Transfer to the baking dish and top with the bread crumb mixture. Bake until golden and bubbling slightly around the edges, about 25 minutes. Tip: You can vary the flavor of the bread crumbs by using a different herb, such as thyme or oregano. Or minimalists can choose to omit it.To Freeze: Make the bread-crumb mixture and place it in a resealable freezer bag. Assemble (but do not bake) the casserole. Cover tightly with two layers of aluminum foil. Store both for up to 3 months.To Reheat: Thaw the casserole overnight in the refrigerator or thaw partially in the microwave. Sprinkle the bread-crumb mixture over it. Cover and heat in a 350° F oven for 40 minutes. Uncover and heat until bubbling, about 20 minutes more.

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Nutrition Facts

calcium 687.1mg; 810 calories; carbohydrates 73g; cholesterol 101.7mg; fat 43.3g; fiber 3g; iron 3.9mg; protein 31.4mg; saturated fat 22.3g; sodium 1030.6mg.
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