Ingredients
- Salt
- 1 pound elbow macaroni
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup fresh bread crumbs
- 1/4 cup grated Parmesan, plus 8 ounces
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon canola oil
- 1 teaspoon paprika
- 1 (8-ounce) block Cheddar, grated
- 1/2 cup cottage cheese
- Freshly cracked black pepper
- Cooking spray
Directions
Preheat oven to 350 degrees F.
Bring a large pot of salted water to a boil over medium heat. Add the macaroni and cook until slightly underdone, or very al dente, about 7 minutes. Drain the pasta and return it to the pot.
In a saucepan over medium heat, melt the butter and stir in the flour. Cook, stirring constantly, until the roux turns a very pale golden color. Add the milk and whisk well to remove any lumps. Bring to a simmer over low heat.
Meanwhile, in a small bowl, mix together the bread crumbs, 1/4 cup of Parmesan, parsley and canola oil. Reserve.
Add the paprika, Cheddar, the remaining 8 ounces of grated Parmesan, the cottage cheese and salt and pepper, to taste, into the milk mixture. Pour the cheese sauce over the pasta and stir to combine.
Reserve 3 cups for the Round 2 web recipe Spicy Macaroni and Cheese Bites.
Spray a 9 by 13-inch ovenproof baking dish with cooking spray. Pour in the macaroni and cheese and spread it evenly in the pan. Sprinkle with the bread crumb mixture and bake for about 30 minutes until the bread crumbs are toasted and golden.
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By Cbelknap
on April 07, 2013
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I love Sandra Lee's recipies. This was truly a dissapointment. The roux was nice and smooth and I should have stopped there and ate the macaroni with the velvety cheese. Half hour in the oven was way too long and dried it out to a crisp. Also---It was all BREAD CRUMBS--that sucked the moisture out. 1/3 of the bread crumbs is all it needs and Maybe 10 MINS in oven to brown.
I will try this again with adaptations---This recipe needs to be FIXED by food network.
By LesleySpokane
on February 28, 2013
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I've read and re-read this recipe and no where does it say when and where to add the Cheddar cheese. I watched the episode so I know but others may not. This came out very dry. I like the recipe but next time, I will double the cheese sauce and maybe bake it for 20 min instead of 30.
By elizabeth.a.ngu...
sf, CA
on July 18, 2012
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I don't understrand the low reviews, I thought this recipe is good. To the person who said the Mac n cheese was gritty you obviously didn't cook your roux properly. I did not cook this exact I used veggie elbows (healthier, added cauliflower florets, lowered the paprika and to the top a long w the crumb top I sprinkled fried onions from the can. It was very tasty and kids and hubby enjoyed it.
Read all 24 reviews