I don't claim to be a cook, but when I come across a mouth-watering recipe (I'm always trying new things), I can't help but share.
A good friend let me have some of her leftover baked mac-n-cheese during a playdate; it swept me off my feet.
Food can do that, yes? Having stumbled across this simpler recipe in an old issue of Simple and Delicious, I decided to see how this one competed with hers.
Spirals and Cheese/source
- 3-1/2 cups uncooked spiral pasta
- 4 tablespoons butter, divided
- 3 tablespoons all-purpose flour
- 3 cups 2% milk
- 2-1/2 cups (10 ounces) shredded cheddar cheese, divided
- 3/4 cup grated Parmesan cheese, divided
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup dry bread crumbs
- Cook pasta according to package directions. Meanwhile, in a Dutch oven, melt 3 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add 2 cups cheddar cheese, 1/2 cup Parmesan cheese, salt and pepper.
- Drain pasta. Add to cheese mixture; toss gently to coat. Transfer to a greased 11-in. x 7-in. baking dish. Melt remaining butter; add bread crumbs and remaining cheddar and Parmesan cheeses. Sprinkle over top. Bake, uncovered, at 400° for 20-25 minutes or until golden brown. Yield: 6 servings.