Crusty Parmesan Skillet Mac-N-Cheese

Crusty Parmesan Mac-N-Cheese

Serves 8

Let’s be foreal, the mac-n-cheese from a box is pretty delicious. And quick. But, it’s also just average. If you go with the shells, the cheese is very yellow, and people know right away that it’s from a box. Not that they dislike it less, but it’s nothing special. Same with the boxed elbow mac-n-cheese, which I personally hate because I can hardly enjoy it when I’m spending forever trying to pick up those small noodles with a fork. I think there are two circumstances when it’s important to make home-made mac-n-cheese. The first is when you are cooking for a party or event. The second is when you are cooking for long term. For example, you might make a huge batch of mac-n-cheese on Monday, and plan to take it to lunch daily until Friday.  Maybe mix in chicken some days, or veggies on others. Totally important to know exactly what you are eating if it’s going to be a daily meal, and not just a splurge cheat meal.

Ingredients:

 Pasta: 4 Cups Bow-Tie Pasta | Salt for boiling water

Sauce (or Rue) : 1.5 Cups of whole milk | 1 stick of butter | 1/2 cup flour | 1 tbsp Paprika | 1 tbsp Ceyenne

Cheesy-ness: 2 cups of fresh grated Parmesan cheese | Salt & Peppa | 1/4 cup Breadcrumbs

Pasta Directions:

1. Bring 8 cups of water to a boil | 2. Add palm full of salt | 3. Add pasta and Cook until no longer hard or chewy | 4. Drain

Rue Directions: 

1. Melt butter in med-high heated saucepan | 2. Add flour, cook until combined | 3. Add Milk  | 4. Bring temp. down to medium | 5. Stir in paprika and ceyenne

Final Directions + Cheesy-ness:

1. Combine cheese, rue, and noodles in a large  bowl (the heat of the noodles and rue will make everything melt together) | 2. Transfer to oven safe dish | 3.Sprinkle top with any leftover Parmesan & Breadcrumbs | 4. Broil on high for 10 minutes