Host An Unforgettable Book Club Party

This ain’t your kids mac & cheese.  This dish is bursting with real cheese flavor and the spicy topping adds a welcome crunch to the texture.

Inspired by We Were Not Orphans

Prep Time:  2o minutes      Cook Time:  20 minutes     Servings:  10-12 servings

Ingredients

• 1 pound large elbow macaroni
• 4 tablespoons butter
• 5 tablespoons flour
• 2 1/2 cups milk
• 1 cup half and half
• 1 1/2 cup (12 ounce) shredded white Cheddar cheese, separate 1/2 cup for topping
• 1 1/2 cup (12 ounce) shredded Gruyere cheese, separate 1/2 cup for topping
• 1/2 cup Parmesan cheese
• 1 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups cornflake cereal, crumbled
• 2 tablespoons butter, melted
• 1/2 teaspoon crushed red pepper

Instructions

1. Preheat oven to 350 degrees.  Cook pasta according to package directions.  Drain and add to a lightly greased 9 x 13 casserole dish.
2. Melt butter in a saucepan over medium heat.  Whisk in flour and continue to whisk for 1 minute.  Gradually whisk in milk and half and half.  Cook, continuing to whisk for 3 to 5 minutes until sauce begins to thicken.  Add 1 cup Cheddar and 1 cup Gruyere cheese and all of Parmesan cheese.  Add salt and pepper.  Stir until smooth.
3. Pour cheese mixture over noodles and mix.  Sprinkle remaining Cheddar and Gruyere on top of noodles.
4. Combine crumbled cornflake cereal, melted butter and crushed red pepper.  Sprinkle over macaroni and cheese.
5. Bake for 20 to 25 minutes or until cheese is bubbly.

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Vegetables and Sides  This post is filed under : pasta  

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