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Macaroni and Cheese with basil bread crumbs Recipe

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This recipe for Macaroni and Cheese with basil bread crumbs, by , is from The Moreland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Megan Moreland
Added: Tuesday, January 27, 2009


cook; drain:
1/2 lb dry pipette or elbow macaroni

Melt and add; whisk in:
3 T. unsalted butter
2 T. all-purpose flour
2 c. whole milk, warmed
1/2 c. chicken broth, warmed
3 oz. fontina cheese, shredded
3 oz. white ceddar, shredded
3 oz. white american cheese, shredded
3 T. parmesan, grated
2 t. prepared yellow mustard
1 t. worcestershire sauce
salt and pepper, nutmeg and tabasco to taste

Process; top casseroles with:
2 slices soft white bread
10 leaves fresh basil
1 T. olive oil

Preheat oven to 400; coat four 1-cup ovenproof baking dishes or 1-qt. baking dish with nonstick spray.
Cook macaroni in boiling salted water in a saucepan for 1 minute less than directed. Drain and set aside; return pan to medium-low heat.
Melt butter in the pan, then add flour, stirring until pasty. Gradually whisk in milk and broth, increase heat to medium, and bring to a simmer. Cook until slightly thickened, about 4 minutes. Reduce heat to low, stir in cheeses until smooth, then add mustard, worcestershire and seasonings. Fold in macaroni and transfer to prepared baking dishes.
Process bread, basil, oil, salt, and pepper to taste in a food processor until fine; sprinkle over macaroni. Bake until sauce is bubly and crumbs are browned. 15 minutes.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour




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