Fresh Tacos with Cilantro
30 minutes
|
4 servings
Herbed Mac and Cheese
1 hour
|
Yield:
10 Servings
This creamy, cheesy, and herbaceous mac and cheese is sure to be a hit at your next gathering! This is a big batch for everyone to enjoy - cut the ingredients in half for a smaller group or family dinner.
Ingredients
- Macaroni:
- 2 boxed (2 lbs) quality elbow macaroni
- 4 teaspoons kosher salt
- Butter to coat your baking dish
- Creamy Cheese Sauce
- 8 tablespoons unsalted butter (1 stick)
- 8 tablespoons all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon ground cayenne pepper
- 4 cups milk
- 2 cups quality shredded sharp Cheddar cheese
- 2 cups quality shredded Monterey or Colby jack cheese
- 3 tablespoons chopped Soli Organic Basil
- 3 tablespoons chopped Soli Organic Italian Parsley
- Breadcrumb Cracker Topping:
- 3/4 cup seasoned panko breadcrumbs
- 1/2 sleeve Ritz crackers
- 4 tablespoons everything bagel topping (found in the grocery spice section)
- 3/4 stick butter
Directions
- Preheat oven to 350°F. Butter a 4-quart casserole dish or large aluminum tray.
- Cook macaroni according to package directions to achieve al dente firmness, adding salt to the boiling water. Drain well.
- Melt butter in a large saucepan over medium heat. Whisk in flour and salt until smooth and beginning to darken. Gradually whisk in milk,creating a roux. Bring to a simmer, stirring constantly, until thickened.
- Remove from heat and stir in cheddar cheese, basil, and parsley until melted and smooth.
- Combine macaroni and cheese sauce in the prepared casserole dish.
- In a medium bowl, combine breadcrumbs, crushed Ritz crackers, Everything Bagel seasoning, and melted butter. Spread over the macaroni and cheese.
- Bake for 20 - 30 minutes (check through oven window frequently as it begins to brown and allow become bubbly and golden brown. Baking times will vary based upon the depth of the pan and oven variations. If topping begins to brown too quickly you can loosely cover the dish with foil and continue to cook.
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