Baked Mac & Cheese with an Italian Twist

Angela (Grammy) Derby

By
@Angela_Derby

This is an easy dish to divide in half for a small family, or make a large one...great for leftovers. Sometimes, I'll pour it into two separate pans and freeze one for later. It's my family's all-time favorite Mac & Cheese, and the Italian herbs kick it up a notch!

Rating:
☆☆☆☆☆ 0 votes
Comments:
Method:
Bake

Ingredients

1 (16 oz.) box
cavatappi, cooked (curly elbow macaroni with ridges)
1/2 c
butter
2 tsp
onion, chopped
1/2 c
flour
2 tsp
salt
1/4 tsp
black pepper
4 c
milk
herbs and cheese:
1 Tbsp
dried parsley
1 tsp
sweet basil, dried
1
pimento, chopped
4-5 c
sharp cheddar cheese, shredded (reserve some for the top)

Step-By-Step

1Preheat oven to 350 degrees.

Cook macaroni as directed on package, drain. Melt butter in saucepan; then saute onion in butter. Add flour, salt & pepper. Mix well.
2Gradually stir in: 4 c. milk
Stir constantly until smooth and thickened.
3Add herbs and cheese, stir over low heat, until cheese melts. Mix sauce and macaroni and pour into a 13x9" greased (I use Pam) baking pan.
Shred an extra 1 cup cheddar cheese to garnish top, then sprinkle with Paprika.
4Bake in preheated oven at 350 degrees for 30 minutes or until cheese is melted and bubbly.

About this Recipe

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: Italian