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Gourmet Mac and Cheese by


1 1/2 c. coarse bread crumbs
2 oz. extra sharp cheddar
3 Tbl. Parmesan cheese, grated
2 Tbl finely chopped parsley
2 Tbl. butter, melted

Mac and cheese:
3 Tbl. butter
3 Tbl. flour
2 c. whole milk
1/2 c. heavy cream
2 tsp. dry mustard
2 tsp worchestershire sauce
12 oz. extra sharp cheddar cheese
1/3 c. parmesan cheese, grated
1/2 lb macaroni, cooked (I like to use penne pasta)


Heat oven to 400.
Toast bread crumbs until golden, about 5 minutes. Cool and toss with a fork. Toss in cheeses, parsley and melted butter. Set aside.

Melt 3 Tbl. butter over low heat and whisk flour into butter. Cook roux whisking for about 3 minutes. Then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer whisking occasionally for 3 minutes til it thickens.
Whisk in cream, mustard, worchestershire, cheeses and 3/4 tsp salt and 1/2 tsp pepper until smooth.
Remove from heat. Cover surface with wax paper or parchment.
Cook macaroni, drain.

Butter a 9x13 baking dish or another type of casserole dish. Stir sauce into macaroni. Pour into baking dish. Sprinkle topping to evenly cover. Bake 20-30 minutes until golden and bubbly.

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