Now that it is officially winter, my family’s Mac and cheese cravings are out of control.
I know that some people say nothing can ever beat the boxed stuff, but to be honest, I found a way that's just as easy!
When I heard the concept of not boiling your pasta before baking, I kind of thought it would never workj. But then I tried it and it totally worked. I was amazed, and it’s great because it creates one less dish, one less step and more time for other daily things (like sitting by the warm fire!). Holy heck yes!! Plus, I mean life is busy for most of us – this is the perfect dinner to get back into the swing of things after the holidays!
Start by gathering your ingredients. Pretty simple. Lots of elbow macaroni and cheese!
Add the dried macaroni to a greased baking dish (I used a 9x13 inch dish) with a little shredded cheddar cheese.
Next, you’ll need to melt some butter in a large pot. Then gradually add in the flour to make a roux. Cook for a few minutes and then slowly whisk in the milk. Bring the milk to a boil, reduce the heat and simmer. Then remove from the heat and add in all the cheese!
Next, pour the sauce over the pasta.
Mix to combine. The sauce should fully cover all of the pasta.
Cover the baking dish with foil and bake until the noodles soften, about 25 minutes.
In the meantime, wipe out the pot you used to make the sauce and add the remaining melted butter, Progresso breadcrumbs and garlic. Toss well to combine.
If you like, you can toast the crumbs on the stove for 3-4 minutes. I did and it was definitely worth the minor effort. The bread crumbs add a really nice texture.
Once the pasta is soft, remove from the oven and give the mac and cheese a good stir.
Sprinkle on the breadcrumbs and bake another 15 to 20 minutes until golden and bubbly!
Top with chopped parsley.
Sit back and take in the gorgeousness…