Italian Mac & Cheese
INGREDIENTS
- 2 Tbsp. butter
- 2 Tbsp. flour
- 2-1/2 cups milk
- 3/4 tsp. salt
- 1/4 tsp. crushed red pepper flakes or black pepper
- 2 cups (8 oz.) Sargento® Bistro® Blends Shredded Italian Pasta Cheese, divided
- 8 oz. multi-grain elbow macaroni, cooked and drained
- 1 cup Italian or sourdough fresh breadcrumbs*
- 1 Tbsp. olive oil
DIRECTIONS
- 1
Melt butter in a large saucepan over medium heat. Add flour; cook and stir 1 minute. Add milk, salt and pepper flakes. Bring to a boil, stirring frequently. Reduce heat; simmer 2 minutes or until sauce thickens. Stir in 1-1/2 cups cheese until melted. Stir in cooked macaroni; immediately transfer mixture to a greased or sprayed 8 or 9-inch baking dish.
- 2
Toss breadcrumbs with oil and remaining cheese; sprinkle over mac and cheese mixture. Bake in a preheated 375°F oven 20 to 25 minutes or until heated through and topping is golden brown.
SUMMARY
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Yield: Serves: 6
HELPFUL HINTS
- * For fresh breadcrumbs, process torn bread in a food processor.
User Reviews
Be the first to write a review
See Nutrition Facts
Serves: 6
Amount Per Serving
Calories 437
Total Fat 17.7g
Saturated Fat 9.1g
Trans Fat 5.2g
Polyunsaturated Fat 1.1g
Cholesterol 41g
Sodium 1120g
Carbohydrates 51g
Protein 20g
Dietary Fiber 3g
Vitamin A 78g
Vitamin C 1g
Calcium 403g
Iron 2g
Subscribe to our RSS