Crumb topped pasta and cheese
1 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 | Shredded cheddar cheese |
| Salt and pepper | ||
| ½ | cup | Soft bread crumbs |
| 1 | each | Clove garlic, minced |
Directions
Using 1 tbsp 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. Melt 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 cheese mixture. Stir until pasta is coated with sauce. Place in greased baking dish, arrange browned crumbs over top and sprinkle on ¼ cup of the grated cheddar cheese. Bake in at 325F oven for about 30-40 minutes or until crumbs turn a golden color. Origin: Adapted from Canadian Living, May 1995. Shared by: Sharon Stevens, April/95.
Submitted By SHARON STEVENS On 05-16-95