Macaroni and Cheese Casserole

http://api.foodnetwork.ca/images/dmm/M/A/Macaroni_and_Cheese_Casserole_003.jpg

Rate this Recipe

3.35 37 Users

Additional information on this Recipe from Food Network Canada

Courtesy of

Recipes from this Episode

Preparation time:
Cooking time:
Yield: 4

1 1/2 cups penne (375ml)
1 1/2 cups shredded smoked applewood cheddar or gruyere or smoked mozzarella (375ml)
1 teaspoon roasted garlic paste (5ml)

Preheat oven to 350F/180C.
Cook each pasta separately, in boiling salted water for 8 to 10 minutes, or until al dente. Drain and return to pots.
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.
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.
Divide mixtures into 8 oz. ramekins.
In a bowl, combine breadcrumbs, parsley, if using and butter. Top each ramekin with breadcrumb mixture.
Bake in centre of preheated oven for 20 to 30 minutes, until bubbly and breadcrumbs are golden.
Tip: Two casserole dishes can be used instead of individual ramekins.
Recipe can be used as a Quick Macaroni and Cheese – omit breadcrumbs and serve from saucepans.

Preheat oven to 350F/180C.
Cut top off garlic to expose cloves. Rub garlic with olive oil. Wrap in foil.
Bake in centre of oven, in a small baking dish for 45 minutes or until soft. Cool.
Squeeze out garlic into bowl and mash with fork. Refrigerate.