baked mac & cheese with an italian twist
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!
prep time
cook time
method
Bake
yield
Ingredients
- 1 (16 oz.) box cavatappi, cooked (curly elbow macaroni with ridges)
- 1/2 cup butter
- 2 teaspoons onion, chopped
- 1/2 cup flour
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 4 cups milk
- - herbs and cheese:
- 1 tablespoon dried parsley
- 1 teaspoon sweet basil, dried
- 1 - pimento, chopped
- 4-5 cups sharp cheddar cheese, shredded (reserve some for the top)
How To Make baked mac & cheese with an italian twist
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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.
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Step 2Gradually stir in: 4 c. milk Stir constantly until smooth and thickened.
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Step 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.
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Step 4Bake in preheated oven at 350 degrees for 30 minutes or until cheese is melted and bubbly.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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