Monday, January 7, 2013

Meatless Monday White macaroni and cheese recipe

Macaroni and cheese is a classic American recipe that has proven to be quite versatile. It can stand alone as an entree, work well as a side dish or provide a hearty base for a casserole. Most macaroni and cheese recipes call for some form of cheddar cheese and yields a delicious pan of orange colored comfort. I recently found out that white macaroni and cheese can be every bit as comforting as its orange counterpart and even more delicious. This recipe makes a full 13X9 pan which is perfect for holiday tables, potlucks or entertaining. If you are making this for your family-or serving as a side dish-you may want to consider cutting the recipe in half unless you wish to eat leftovers for a week.

  • 1 (1 pound) box of your favorite pasta
  • 2 (12 ounce) cans of evaporated milk
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2-3 dashes of Tabasco sauce
  • 2 (8 ounce) packages shredded Italian blend cheese (or pizza blend)
  • 1 (5 ounce) package shredded Parmesan cheese
  • 1/2 cup bread crumbs
  • 1 (5 ounce) package shredded Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
Preheat oven to 350 degrees F. Spray a 13X9 pan with non-stick spray and set aside. Cook pasta according to the directions on the box and drain well. In a large saucepan, combine evaporated milk, 2 teaspoons salt and pepper and Tabasco and heat until warm. Add all of the Italian blend and 1 package of Parmesan cheese and cook until the cheese melts, stirring often to prevent burning. Add the cooked pasta, stirring well to coat. Add to prepared pan. In a small bowl, combine all remaining ingredients and stir until well mixed. Spread topping evenly over the pasta and bake 20-30 minutes, until the top is golden brown.

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