CHEESY MACARONI
- 2 cups (8 ounces) curly or elbow style pasta
- 1/2 stick butter, divided
- 1/2 cup plain breadcrumbs
- 1/2 teaspoon paprika
- 3 tablespoons flour
- 3 cups milk
- 1 4-ounce log chevre (a fresh, soft un ripened goat cheese)
- 2 cups coarsely shredded Jarlsberg cheese
- 1 cup cubed American cheese
Preheat oven to 350. Butter a 2-quart round ovenproof casserole dish. Prepare dinner pasta one minute much less than package deal guidelines; switch to the colander, and drain. In the same pot over very low warmness, soften butter; put off from warmness. Degree 2 tablespoons butter and, in the small bowl, integrate it with breadcrumbs and paprika. Set aside.
return pot to heat. whisk in flour and simmer until bubbly (1 minute). step by step upload milk, goat cheese, and shredded Jarlsberg. prepare dinner over very small warmness, constantly stirring till combination is creamy and thickens barely. go back pasta to the pot and toss till lined; blend in diced American cheese. switch to prepped casserole dish and sprinkle with buttered breadcrumbs. bake half-hour or until middle is bubbly-warm and crumbs are golden. serves eight-10.
VARIATIONS
While combining pasta with cheese sauce, fold Jarlsberg cups cooked small shrimp (or one can of tuna, drained) with 1 cup frozen petite peas.- Two cups each chopped cooked beef and mushrooms.
- Two cups each cubed kielbasa or ham and chopped grape tomatoes. Instead of buttered bread crumb topping, top with crushed, lightly salted tortilla chips.
- Two cups each chopped cooked chicken and broccoli florets.
- Two cups cauliflower florets with 1 cup cooked crumbled bacon.