By: Gord DoC Routley
DoC has updated this old favorite with a special combination of Cheddar, Parmesan and Mozzarella cheeses and covered the casserole with browned bread crumbs to add a toased topping. Paprika is used for both color and flavor in this recipe, so be sure to buy the good stuff.
Ingredients:
1 cup elbow, small shell or ziti pasta
2 Tbsp butter (or margarine)
2 Tbsp chopped shallots (or 1 small chopped onion)
1 Tbsp all-purpose flour
1 cup milk
1/2 cup shredded sharp cheddar cheese
1/4 cup shredded mozzarella cheese
2 Tbsp Parmesan or Asiago cheese
1 slice bread - crumbled into soft crumbs (stale bread works best)
1/4 tsp paprika
Instructions:
1. Cook the pasta according to the package directions and drain well.
2. While the macaroni is cooking, melt 1 tablespoon of the butter (or margarine) in a medium saucepan over medium heat. Saute the shallots (or onion) until tender, about 3 minutes. Add the flour - cook and stir about 1 minute. Add the milk - cook until the sauce thickens, about 4 minutes, stirring often.
3. Stir in the Cheddar and Mozzarella cheeses until melted. Add the cooked macaroni and mix well. Prepare an au-gratin dish or shallow ovenproof baking dish with nonstick pan spray. Transfer the macaroni and cheese to the dish. Preheat your oven broiler.
4. Melt the remaining butter (or margarine; combine it with the bread crumbs and Parmesan cheese. Sprinkle over the macaroni.
5. Broil 4 to 5 inches from the oven broiler until the top is lightly browned, about 2 minutes. If I'm in hurry I use a propane torch to brown the top (just be careful).
Serves: 4
