For many people, macaroni and cheese could be an easy favorite food. A specialty dish that was introduced by Mr.Thomas Jefferson to America, it absolutely was his cousin Mary Randolph who popularized it in her cookery book “The Virginia housewife,” revealed in 1824. Whether you dress it up as the main dish down or relish it as a side dish, macaroni and cheese offers delicious versatility and partners absolutely with many meals. It goes well, too, for bring-a-dish parties as well. This macaroni and cheese recipe uses 3 kinds of cheese, giving it a rich, creamy texture and fantastic flavor. whereas we have used macaroni here, you can simply substitute it with numerous tasty possibilities, don’t limit yourself to the variations below.
EASY PEASY CHEESY MACARONI
2 cups (8 ounces) curly or elbow macaroni pasta
1/2 stick butter, divided
1/2 cup plain breadcrumbs
1/2 teaspoon paprika
3 tablespoons flour
3 cups milk
1 4-ounce log goat cheese (a fresh, soft unripened goat cheese)
2 cups coarsely shredded Jarlsberg cheese
1 cup cubed American cheese
Preheat oven to 350. Butter a 2-quart round ovenproof casserole dish. Cook pasta one minute less than package directions; transfer to the strainer, and drain. In the same pot over very low heat, melt butter; take away from heat. measure two tablespoons butter and, in a tiny bowl, mix it with breadcrumbs and paprika. Set aside. Return pot to heat. Whisk in flour and simmer till bubbly (1 minute). Add goat cheese, shredded Jarlsberg and milk one by one. Cook over very low heat, stirring constantly till mixture is creamy and thickens slightly. Return pasta to the pot and toss till coated; combine in diced American cheese. Transfer to prepped casserole dish and sprinkle with buttered breadcrumbs. Bake half-hour or till crust is bubbly-hot and crumbs are golden. Serves 8-10.
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