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!
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method
Bake
Ingredients For baked mac & cheese with an italian twist
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1 (16 oz.) boxcavatappi, cooked (curly elbow macaroni with ridges)
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1/2 cbutter
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2 tsponion, chopped
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1/2 cflour
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2 tspsalt
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1/4 tspblack pepper
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4 cmilk
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herbs and cheese:
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1 Tbspdried parsley
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1 tspsweet basil, dried
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1pimento, chopped
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4-5 csharp cheddar cheese, shredded (reserve some for the top)
How To Make baked mac & cheese with an italian twist
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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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2Gradually stir in: 4 c. milk Stir constantly until smooth and thickened.
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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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4Bake in preheated oven at 350 degrees for 30 minutes or until cheese is melted and bubbly.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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