On a cold, dreary day, I really need something warm and delicious for dinner. It always seems like on days like these I go for comfort food that I remember from my childhood. One of my all time favorite comfort foods is macaroni and cheese. Today I used a recipe that I found in Good Housekeeping’s Comfort Food! Cookbook.
1 package (16 ounces) fusilli (we used penne)
6 cups low fat milk
3 tablespoons cornstarch
1 teaspoon dry mustard
3/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup freshly grated Pecorino-romano cheese
3 cups shredded extra sharp cheddar cheese
1/4 cup panko (Japanese style bread crumbs)
1 tablespoon butter, melted
We sprinkled on Onion Crunchers all over the top!
Preheat the oven to 400F. Prepare pasta according to package directions. Meanwhile, heat milk over very low heat.
Whisk in cornstarch, mustard, salt and nutmeg until well blended. Cook over medium heat, whisking frequently, until mixture thickens slightly and boils, 8 to 10 minutes. Cook one minute longer, whisking constantly.
Remove from heat. Stir in Pecorino and then 2 1/2 cups Cheddar until cheese melts.
In large mixing bowl, combine pasta and cheese sauce until well mixed.
Spoon into shallow 3 1/2 quart baking dish. Combine panko and butter and mix well. Stir in remaining cheese until well combined.
Sprinkle over the top of pasta and cheese. Liberally sprinkle on Onion Crunchers across the top for added yumminess.
Bake for 30 minutes at 350F.
This was so amazingly delicious. The Onion Crunchers added a yummy taste to the macaroni and cheese that everyone loved. I’m thrilled that they are made with 100% real onions and the only ingredients are onion, palm oil, wheat flour and salt. Nothing artificial in there!
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