Country Macaroni and Cheese With Spicy Topping
- Ready In:
- 1hr 10mins
- Ingredients:
- 18
- Serves:
-
12
ingredients
- 2 lbs dried rigatoni pasta or 2 lbs ziti pasta
- 1⁄4 cup butter
- 1 medium yellow onion, finely chopped (1 cup)
- 1 large garlic clove, minced
- 1⁄4 cup unbleached all-purpose flour
- 6 cups whole milk
- 2 teaspoons dijon-style mustard
- 1⁄4 teaspoon cayenne pepper
- salt (optional)
- fresh ground black pepper, to taste
- 3 cups shredded sharp cheddar cheese (3/4 pound)
- 3 cups shredded colby cheese (3/4 pound)
-
SPICY TOPPING
- 3 tablespoons butter
- 1 small yellow onion, finely chopped (1/2 cup)
- 1 large garlic clove, minced
- 3⁄4 cup dry unseasoned breadcrumbs
- 2 tablespoons minced fresh flat leaf parsley
- 1⁄2 teaspoon crushed red pepper flakes (to taste)
directions
- In a large pot, cook macaroni according to package directions. Drain well and return to pot.
- Meanwhile, preheat oven to 375°F Butter a deep 5-quart casserole and set aside. In a large deep skillet, melt butter over medium heat. Add onion and garlic and sauté until onion is soft, about 5 minutes. Using a slotted spoon, add onion and garlic to drained macaroni.
- Whisk flour into skillet until smooth. Slowly whisk in milk and cook over low heat, whisking constantly, until thickened and smooth, about 5 minutes. Stir in mustard, cayenne, salt, if desired, and pepper. Gradually add cheeses, whisking until melted and mixture is smooth.
- Pour cheese sauce over macaroni and stir gently to combine. Transfer mixture to prepared casserole.
- TO MAKE TOPPING: In a small skillet, melt butter over medium heat. Add onion and garlic and sauté until onion is soft, about 5 minutes. Stir in bread crumbs, parsley, and red pepper flakes. Cook, stirring constantly, until crumbs are lightly coated, about 1 minute. Sprinkle mixture evenly over casserole.
- Bake casserole, uncovered, for 25 to 30 minutes, until top is golden brown and center of the dish is hot and bubbly. Serve warm. Makes 12 servings.
- ADVANCE PREPARATION: Casserole may be made ahead through step 4, covered tightly, and refrigerated overnight or up to 24 hours. Bring to room temperature before topping and baking.
- Heartland Cooking Casseroles.
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RECIPE SUBMITTED BY
Olha7397
Canada