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.
WHITE MACARONI AND CHEESEIngredients
- 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.
