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Kim's Homeade Mac and cheese Recipe

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This recipe for Kim's Homeade Mac and cheese is from Pass the Salt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups Bechamel sauce
1 lb mini penne
4 oz. parmesan cheese, fresh grated
¾ lb. of fontina cheese, coarsely grated
salt and pepper
1 cup buttered breadcrumbs

For Bechamel sauce:
3 tbs. butter
3 tbs. flour
½ onion, minced
2½ c hot milk
peppercorns
1 tiny bay leaf
salt
Directions:
Directions:
For sauce:
In the top of a double boiler heat the butter until bubbly. Add the finely chopped onion, and let it cook over very low heat for 3-4 minutes - stir in the flour and continue cooking a few minutes more, then begin adding the milk. Pour in the milk bit by bit and stir with a whisk while you do. The sauce will begin to thicken after a few minutes. Add a few peppercorns, some thyme, and a very small bay leaf or a piece of one. Sprinkle in some salt and cook slowly for 10 to 15 minutes, then strain through a sieve.

For the mac and cheese:
After preparing the sauce, boil the pasta until its al dente. Combine the grated cheeses and set aside. Butter an attractive (OH La La) 2½ or 3 quart baking dish.
As soon as the pasta is ready, drain it and place ⅓ of it in the baking dish. Cover it with ⅓ of the cheese, and pour ⅓ of the sauce on top of the cheese. sprinkle on black pepper. Make two more layers like this, and sprinkle the breadcrumbs on the top. Put the dish into a preheated oven of 350 degrees and bake for 15 to 20 minutes

 

 

 

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