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Macaroni and Cheese Casserole

Macaroni and Cheese Casserole
Yields
4 servings

 

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ingredients

Macaroni and Cheese Casserole

3
Tbsp butter, unsalted (45ml)
4
Tbsp all-purpose flour (60ml)
3
cup milk (750ml)
2
cup chopped and cooked broccoli and/ or cauliflower florets (500ml)

Adult

1 ½
cup penne (375ml)
1 ½
cup shredded smoked applewood cheddar or gruyere or smoked mozzarella (375ml)
1
tsp roasted garlic paste (5ml)

Children

1
cup elbow macaroni (250ml)
1
cup shredded old yellow cheddar (250ml)

Breadcrumb Topping

2
Tbsp butter, melted (30ml)
1 ½
cup Panko or fresh breadcrumbs (375ml)
1
Tbsp chopped, parsley (adults) (15ml)

Roasted Garlic Paste

1
head, garlic
1
Tbsp olive oil (15ml)
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directions

Step 1

Preheat oven to 350F/180C.

Step 2

Cook each pasta separately, in boiling salted water for 8 to 10 minutes, or until al dente. Drain and return to pots.

Step 3

Melt butter in a saucepan until bubbling. Add flour and cook, stirring, over medium heat for 1 minute. Gradually add milk to flour mixture, whisking for about 5 minutes, or until thickened. Add vegetables.

Step 4

Pour half of the sauce mixture into a bowl; add old yellow cheddar to bowl and applewood cheddar and roasted garlic to pot. Stir until melted. Add cheese sauces to pasta pots.

Step 5

Divide mixtures into 8 oz. ramekins.

Step 6

In a bowl, combine breadcrumbs, parsley, if using and butter. Top each ramekin with breadcrumb mixture.

Step 7

Bake in centre of preheated oven for 20 to 30 minutes, until bubbly and breadcrumbs are golden.

Step 8

Tip:

Two casserole dishes can be used instead of individual ramekins.

Step 9

Recipe can be used as a Quick Macaroni and Cheese – omit breadcrumbs and serve from saucepans.

Step 10

Preheat oven to 350F/180C.

Step 11

Cut top off garlic to expose cloves. Rub garlic with olive oil. Wrap in foil.

Step 12

Bake in centre of oven, in a small baking dish for 45 minutes or until soft. Cool.

Step 13

Squeeze out garlic into bowl and mash with fork. Refrigerate.

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