"Creamy macaroni topped with crunchy breadcrumbs."
Kid Friendly Mac and Cheese
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Prep time 20mins
Cook time 30mins
Serves or Makes: 12
Recipe Card
ingredients
- 1 pound pasta (I used shells, elbows are also great)
- 3 cups milk
- 4 ounces white mild cheddar
- 8 ounces medium cheddar
- 2 ounces room temperature cream cheese
- 1/3 cup flour
- 5 tbsp divided butter
- 1/2 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
- 2 teaspoon salt
- 4 sage leaves
- 3 slices of wheat sourdough bread
Method
Step 1
Preheat the oven to 350 degrees and grate your cheeses.
Step 2
Boil your pasta until it is al dente, drain and set aside.
Step 3
Melt 4 tablespoons of butter in your large saucepan and as soon as it bubbles add the flour and cook to make a paste. (this is your roux) Slowly whisk in the milk till it thickens and coats the back of a spoon. Remove from heat and add the 2 ounces of room temp cream cheese, 4 ounces of white cheddar and 6 ounces of the yellow cheddar. Once fully incorporated add in your spices and adjust seasoning to your taste.
Step 4
In a small mini food processor pulse the sourdough to make crumbs, pour them into a small dish and add the remaining tablespoon of butter, melted.
Step 5
Add the warm, drained pasta to the saucepan and combine till the gooey sauce coats all of the shells. Pour into a 9x13 baking dish and sprinkle a layer of sourdough crumbs on top, then add an ounce of the reserved grated cheddar, then more breadcrumbs then finally the rest of the cheddar.
Step 6
Bake in your preheated oven for 30 mins until the pasta is bubbling and the topping is golden. While you bake the macaroni add 1 tsp of olive oil to a small saucepan and flash fry your sage leaves for 1 minute and drain on paper towels. When the pasta is done crumble the leaves over top of the dish and enjoy!