Page 68 - UMass2018_CookBook

Ingredients
Serves 4 to 6
FOR THE CRUMB TOPPING:
2 tablespoons unsalted butter, melted
1⁄2 cup corn flake crumbs
FOR THE MACARONI AND CHEESE:
1⁄2 (1-pound) box large pasta shells
2 cups milk
4 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 (8-ounce) blocks extra-sharp white cheddar cheese, cut into cubes
Note: I sometimes divide this mixture into smaller dishes and refrigerate them so they can be served individually. Follow the same baking directions. This recipe can also be doubled for large gatherings.
Macaroni and Cheese
Annese Family, Holliston, MA
“It’s the ultimate comfort food, and homemade from scratch is always tops on my student’s list when she comes home!” — Margi Annese
Preparation
1. Preheat oven to 350°F. Lightly grease a baking dish.
2. To make the crumb topping, in a small bowl, combine the butter and corn flake crumbs and toss until combined. Set aside.
3. To make the macaroni and cheese, bring a pot of water to a boil and cook the shells according to the package instructions until al dente. Drain well.
4. Meanwhile, in a small saucepan over medium-low heat, warm the milk. In a medium saucepan, melt the butter over medium-low heat, add the flour and stir to make a roux. Slowly whisk the milk into the roux until the mixture is smooth. Add the cheese and cook, stirring occasionally, until melted. Set aside.
5. Transfer the pasta into the prepared baking dish, pour the cheese mixture on top and sprinkle with the crumb topping.
6. Bake, uncovered, until the topping is golden brown and the cheese is bubbly, about 30 minutes.
60 | TASTE OF HOME