Baked Macaroni and Cheese

Main Course

Recipe courtesy of Screen Doors and Sweet Tea by Martha Hall Foose

Serves 8

  • 1 lb fusilli pasta
  • 2 teaspoons unsalted butter
  • 1 cup fresh bread crumbs
  • 8 ounces Cheddar cheese, extra sharp, grated
  • 1/4 cup Parmesan cheese, grated
  • 3½ cups whole milk
  • 1/4 cup unbleached all-purpose flour
  • 1/2 teaspoon garlic, minced
  • 1 teaspoon whole-grain mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Baked Macaroni and Cheese

Click image to enlarge


Preheat oven to 350˚ F.
Butter a shallow 3 quart baking dish.

Cook pasta in boiling salted water according to package instructions until al dente. Drain well, set aside.

In large saucepan over medium heat, melt butter. Add bread crumbs and cook and stir until browned and crisp, about 3 minutes. Transfer to a small bowl and add 2 tablespoons of the cheddar and half of the Parmesan cheeses. Set aside as topping.

Return the saucepan to medium high heat and add the milk, flour and garlic; whisk to combine. Bring to a boil, reduce heat and let simmer for 2 to 3 minutes. Remove from heat and stir in remaining Cheddar and Parmesan and the mustard then season with salt and pepper. Add the cooked pasta stir and then pour into the prepared baking dish.

Sprinkle the crumb and cheese topping over the pasta. Bake for 30 minutes or until bubbly around the sides and the crumbs are deep golden brown.

Serve hot right out of the baking dish

Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive