I just cannot call this macaroni and cheese, even though it
more than slightly resembles mac and cheese lets just call it the best, easiest pasta bake.
I’ve made mac & cheese several times on SPICE but not like this. This is actually the simplest recipe I’ve made, straight from my heart because I was inspired. I had lunch with Julia today. Eating leftover tortilla soup I stumbled across one of my favorites, Julia and Julie.
After running around town all day, I just had to get in the kitchen and cook. I had no one to cook for today, I didn’t need the calories and couldn’t spend money, hence the name the simplest, most tasty (I think) pasta bake to date.
I flipped open my pantry cabinets in a fury looing for something to get my hands on, to transform. I found a ¼ bag of noodles, leftover cheddar tarragon biscuits, flour……….PASTA!! WITH BREADCRUMBS!!
I found some herb crusted fontina, extra sharp cheddar and low fat milk (surprisingly good) I also used garlic powder (probably would get kicked out of school for this one) and dry mustard. I am telling y’all this is the best cheesy pasta I’ve made.
After I had a taste or two I popped them in the fridge 🙁 hopefully tommy and Katie will eat these cute little things up tonight.
Easiest Best Pasta Bake
What you need:
2 teensy ramekins (optinional)
¼ bag of macaroni noodles
1 T flour
1 T butter
1 c milk
1 tsp dry mustard
1 tsp garlic powder
¼ cup fontina
bread crumbs to top
What you do:
Over low heat, combine butter and flour until blonde in color, add cold milk, whisk until thickened or nappe. Meanwhile boil the pasta in heavily salted water. Once the béchamel is thickened add in cheese of choice off heat, stir in pasta, fill ramekins, top with breadcrumbs and broil until golden brown.