Page 69 - UMass2018_CookBook

Macaroni and Cheese with Bread Crumb
Topping
Wentworth Family, Winchester, MA
“It is a great dish that the kids love, especially on a cold winter night!” — Debbie Wentworth
Preparation
1. Preheat oven to 350°F. Butter a 9- by 13- inch baking dish.
2. Bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain well. Trans- fer the pasta to the prepared baking dish.
3. Melt the 4 tablespoons butter in a large saucepan over low heat. Add the flour
and cook, whisking constantly, for 2 to 3 minutes. Slowly add the warm milk a little at a time. Raise the heat to medium-low and whisk until the sauce thickens. Add the cheddar and Parmesan and stir until melt- ed. Adjust the seasoning with salt.
4. Add the sauce to the pasta in the baking dish and stir well to coat with the sauce.
5. In a small bowl, stir together the bread crumbs and the 2 tablespoons melted butter until well coated. Sprinkle over the pasta.
6. Bake until the topping is golden brown, 30 to 40 minutes.
Ingredients
Serves 10
Salt
1 pound pasta shells
4 tablespoons unsalted butter, plus 2 tablespoons unsalted butter, melted
1⁄4 cup all-purpose flour
3 cups warm milk
2 cups shredded cheddar cheese
2⁄3 cup grated Parmesan cheese
1 cup bread crumbs
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