Crunchy Crusted Macaroni and Cheese

Name: Crunchy Crusted Macaroni and Cheese
Yield: 4–6 servings
Ingredients: 11/2 cups elbow macaroni; 2 TB. butter; 2 TB. flour; 2 cups milk; 1/2 tsp. salt; 1/4 tsp. freshly ground black pepper; 1/8 tsp. freshly grated nutmeg; 2 cups grated cheese, preferably cheddar and American; 11/2 cups crispy rice cereal (optional); 2 TB. melted butter (optional)

From: The Complete Idiot's Guide to Cooking Basics

Servings: 4–6 servings

Save Recipe

Ronnie's Notes

This is a treasured old family recipe. Its unique crunchy crust keeps the macaroni moist.

Tips: Second Thoughts Corn flakes make a good substitute for the crispy rice.

Difficulty: Easy

Ingredients

+ Shopping List

Scale Recipe

11/2 cups elbow macaroni
2 TB. butter
2 TB. flour
2 cups milk
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. freshly grated nutmeg
2 cups grated cheese, preferably cheddar and American
11/2 cups crispy rice cereal (optional)
2 TB. melted butter (optional)

Instructions

11 steps•0 completed

Tap times to set timers

Preheat the oven to 350°F.

Cook the macaroni until it is al dente.

Drain the macaroni.

While the macaroni is cooking, heat the butter in a saucepan over low heat.

When the butter has melted and looks foamy, add the flour and cook, stirring constantly, (preferably with a whisk) 2–.

Stir the milk gradually into the flour mixture, until the sauce is smooth.

Add the salt, pepper, and nutmeg.

Add the cheese and continue to cook, stirring with the whisk or a wooden spoon, 4– or until the cheese has melted and the sauce is smooth.

Pour the sauce over the cooked macaroni and mix thoroughly.

You may eat the dish like this, but if you prefer it baked, place the mixture into a buttered baking dish.

Combine the crispy rice and butter (if used) and sprinkle this over the cheese-coated macaroni.

Progress0%

Loading memories...