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Chef with red wine glass

BAKED MACARONI & CHEESEbaked mac & cheese

Makes 6 servings

Ingredients
• 2 1/2 cups dry macaroni or other small pasta shape (12 ounces)
• 3 cups milk
• 5 tablespoons Cabot Salted Butter
• 3/4 cup fresh bread crumbs (about 2 slices firm white bread)
• 1/4 cup all-purpose flour
• 3/4 teaspoon salt
• 1/8 teaspoon grated nutmeg
• Several dashes Tabasco Sauce
• 4 cups grated Cabot Extra Sharp Cheddar (about 12 ounces)


Directions
1.
Preheat oven to 350ºF. Butter 2-quart baking dish or coat with nonstick cooking spray and set aside.

2. In large pot of boiling salted water, cook pasta until al dente (slightly underdone), 8 to 10 minutes. Meanwhile, heat milk in saucepan to just below simmer.

3. In another saucepan, melt butter over medium-low heat. Pour 1 tablespoon of butter into small bowl, add bread crumbs and toss together; set aside.

4. Add flour to remaining butter in saucepan and whisk over heat for 2 minutes. Slowly whisk in hot milk and continue stirring until mixture thickens and comes to simmer. Whisk in salt, nutmeg, Tabasco and 2 cups of cheese.

5. Drain pasta thoroughly in colander. Return to pot, add cheese sauce and mix together thoroughly.

6. Spread one-third of pasta mixture over bottom of prepared baking dish. Scatter one-third of remaining cheese on top. Spoon another one-third of pasta on top and add another one-third of cheese. Top with remaining pasta, then remaining cheese. Sprinkle with reserved bread crumbs.

7. Bake for 25 to 35 minutes, or until golden and bubbling.

Nutrition Analysis
Calories 560 , Total Fat 32g , Saturated Fat 20g , Sodium 733mg , Carbohydrates 43g , Dietary Fiber 1g , Protein 25g , Calcium 601mg 

Recipe & photo courtesy of Cabot Creamery Cooperative
www.cabotcheese.com

 

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