Baked Macaroni and Cheese
A creamy blend of cheddar cheese with a hint of cayenne and white pepper. A dish the whole family will enjoy!
Quick Facts
- Prep Time: 00:20
- Bake Time: 25 to 35 minutes
- Yield: 8 to 10 servings
Ingredients
- 1 pound elbow macaroni, cooked according to package directions
- Sauce
- 1/4 cup Argo® Corn Starch
- 4 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon white ground pepper
- 1/8 teaspoon cayenne pepper
- 2 cups (8 ounces) shredded mild chedder cheese
- 2 cups (8 ounces) shredded sharp chedder cheese
- 1 to 2 cups bread crumbs
- 1 tablespoon rosemary, finely chopped
- Salt and pepper
- 1 clove or garlic, grated
Directions
- Preheat oven to 350°F.
- Spray 3-quart casserole dish or 13 x 9 inch pan with cooking spray.
- Combine corn starch and milk in a medium saucepan. Add salt, pepper and cayenne. Stirring constantly, bring to a boil. Continue to stir and boil for 1 minute or until very thick. Remove from heat. Gradually add both cheeses and stir until melted. Add cooked pasta and stir until blended. Pour mixture into casserole dish.
- Add olive oil to pan, once hot, add bread crumbs, garlic, rosemary and salt and pepper and fry until golden brown. Let cool on a plate with a paper towel. Sprinkle on top of macaroni mixture. Bake at 350°F for 25 to 35 minutes or until brown.
