Ingredients
The following ingredients have 4 Servings
- 1 pound macaroni noodles or other small pasta (See Gr8 Tip)
- 1/4 cup butter
- 1/4 cup flour
- 2 3/4 cups milk (low-fat or non-fat)
- 24 ounces Cracker Barrel Extra Sharp Cheddar Cheese* (cut in 1/4" pieces or grate it)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup grated Parmesan cheese
- 1/4 cup butter (softened)
- 1/2 cup bread crumbs (Giggi used fresh bread crumbs, Panko works well, in a pinch, classic breadcrumbs will also work.)
Instruction
- Preheat oven to 400ºF.
- Prepare a 13" x 9" pan by spraying with olive oil, you can also use a round casserole dish, you just won't get as much crunchy topping!
- Bring a large pot of salted water to a boil over high heat.
- Add pasta and cook until slightly under-cooked, very al dente (the pasta will cook more in the casserole).
- Rinse and drain pasta and set aside.
- In a large saucepan, melt the butter over medium low heat.
- Add the flour and whisk until a roux forms (approximately 6 minutes over medium low heat). I use a whisk to start then switch to a rubber spatula. This mixture should not brown, you just want to cook the rawness out of the flour.
- Slowly add the milk, continuing to stir until combined. Bring this mixture to a simmer over medium heat, stirring. You really shouldn't leave this mixture, it needs to be tended.
- Add the cheddar cheese about a cup at a time, stirring. Add the next batch of cheese when the first is mostly melted. Continue stirring until the cheese is melted.
- Add salt and pepper to taste.
- Pour the cheese mixture over the noodles and stir to combine.
- Pour mixture into the prepared pan.
- Mix together the Parmesan cheese, butter and bread crumbs until crumbly. I do this with my fingers, just smush it all together.
- Sprinkle over the top of the casserole dish.
- Bake for 30 to 45 minutes until top is browned and mixture is bubbling.
- Remove from oven and cool for about 10 minutes before serving.
