Crusty Baked Macaroni and Cheese
"I happen to love a "crusty" top on my Baked Macaroni and Cheese, so came up with the following variation as an alternative to the "creamy" variety. I use Ziti or Rigatoni, instead of elbow macaroni, for a chewier texture. I also do one layer of the pasta and the cheese in as large a shallow casserole (glass, ceramic, rectangular metal pan) as needed, to get as much "cheese crust" as possible.
You can easily double, triple, etc. the recipe, in which case I do two layers of macaroni with butter and cheese over each layer."
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1⁄2 lb ziti pasta or 1/2 lb rigatoni pasta
- 1 cup milk
- 2 tablespoons flour
- 4 tablespoons butter
- salt and pepper
- 3 -4 cups extra-sharp cheddar cheese, shredded
directions
- Pre-heat oven to 400ºF.
- Boil pasta al dente.
- Drain and put the pasta in one layer in a large shallow casserole.
- Whisk the milk and flour until well blended. Salt and pepper to taste.
- Pour the milk & flour mixture over the pasta.
- Dot the butter all over the pasta.
- Sprinkle the cheese over the top of the pasta to cover it fully.
- Bake for 30-40 minutes until top is browned and crusty.
- If desired, after about 20 minutes, you can put the casserole under the broiler to brown the top faster.
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