Saturday, 7 March 2015

La Kitchenette Souris : Macaroni & Cheese Casserole

This is a good, simple, one-dish meal... perfect for company or a large group of people.

I found this dish called for a bit too much milk, as it was a little runny, but it seems to thicken as it sits.... however, I would suggest using less milk to begin with so that when you serve it immediately, it's not soupy.
Also, you could use cream instead of milk, which would add a lovely richeness to the dish.

It's great served on its own, although biscuits & a salad are perfect.
Think a more spicy salad, since this is a plainer dish~ maybe a Greek or Ceasar. 

I made mine with whole wheat noodles~ I don't like eating rubber. *heehee*
But obviously you could use white, or gluten free, pasta.

If you do make this & use substitutions, I would love to hear about them!

Macaroni & Cheese Casserole

4 cups macaroni, uncooked
4 cups milk
(I used 3 & it was still too much, so maybe 2 1/2 cups...)
1 teaspoon salt
5 Tablespoons flour
1 1/4 pound sharp Cheddar cheese, grated
1 cup breadcrumbs, buttered

Cook macaroni according to directions on package.

Mix salt & flour into Cheddar cheese.

Grease a large casserole dish.
Place in the dish alternating layers of macaroni & cheese, making sure that the top layer is cheese.

Pour milk in casserole ~ up to, but not covering, the top layer.

Sprinkle breadcrumbs over the casserole.

Bake at 350F until bubbles appear & the top is golden brown.
You may need to cover the dish with foil.

1 comment:

  1. my only major change to this would be to use "shells" Macaroni instead of "Elbow"....shells hold more cheese