Crumb topped pasta & cheese
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¾ | cup | Small pasta (elbow macaroni, |
| Etc.) | ||
| ¼ | cup | Butter |
| 2 | tablespoons | Flour |
| ½ | teaspoon | Dry mustard |
| 2 | cups | Milk |
| 1¼ | cup | Cheddar cheese, grated |
| ½ | cup | Soft bread crumbs |
| 1 | Clove garlic, minced | |
| Salt & pepper to taste | ||
Directions
Using 1 Tbs butter, brown bread crumbs in a skillet, set aside. Cook pasta until tender but still slightly firm. Drain and rinse with hot water until water runs clear. In the skillet melt rest of the butter, stir in the flour and dry mustard, making a paste. Slowly add the milk, stirring continually to break up any lumps that may remain.
Cook, stirring, until mixture thickens. Stir in 1 cup of the grated cheese, and mix until cheese is completely melted. Add cooked pasta to the cheese mixture. Stir until pasta is evenly coated with the sauce. Place in a greased baking dish, arrange browned bread crumbs over the top and sprinkle on ¼ cup of the grated cheddar cheese.
Bake in a 325 degree oven for about 30-40 minutes or until crumbs turn a golden brown color