Everyone grows up with memories of their favorite recipe from childhood. Mine was my mother's Macaroni & Cheese...it's made with a Mornay cheese sauce, it's elegant but comforting and feeds many! —Bridget Coulter Cheslock
Elbow Macaroni or Rigatoni
All purpose flour
1/2 and 1/2
Freshly grated nutmeg
2 1/2 cups
Sharp cheddar cheese grated
Italian seasoned breadcrumbs
In This Recipe
Preheat the oven to 350
Boil elbow macaroni, drain and set aside.
Melt butter in a medium saucepan over low heat.
Blend in the flour, stirring constantly.
Gradually stir in the milk and 1/2 and 1/2.
Cook, stirring constantly, until mixture boils and thickens, about 2-3 minutes
Remove from the heat and add paprika, pepper, dried mustard and 2 cups of the cheddar cheese and the Asiago.
Stir until all the cheese has melted. Gently stir in the macaroni and salt to taste.
Garnish top with remaining ½ cup of cheddar cheese, breadcrumbs and dot the top with 1 tbsp butter.
Bake 25-30 minutes until it’s golden brown and bubbly.