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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Another recipe I can't remember where I got it from. All I know is I love it. Haven't made it in a little bit of time since my DD left to go back to Quebec college. Ingredients:
2 cups elbow macaroni |
1/2 teaspoon salt |
1 chicken bouillon cube |
1 cup cheddar cheese (grated) |
1/2 cup swiss cheese (grated) |
1/2 cup parmesan cheese (grated) |
2 tablespoons butter |
2 tablespoons flour |
1 cup milk |
1/4 teaspoon salt |
1/8 teaspoon paprika |
1/8 teaspoon tabasco sauce |
1 medium onion (chopped fine) |
1 tablespoon fresh parsley (chopped) |
1/4 cup fine breadcrumbs |
Directions:
1. Boil salted water to cook macaroni. When boiling add in bouillon cube and dissolve. Then add in macaroni and cook to al dente. Drain macaroni and pour into a large greased casserole dish
2. Mix cheeses in a medium bowl.
3. Melt butter in a large saucepan, slowly stir in flour to for a paste. Add milk a little at a time stirring constantly. Stir in cheeses gently and stir. Add salt, paprika, Tabasco and onion. Pour cheese sauce evenly over macaroni
4. Mix bread crumbs and parsley together and sprinkle on top.
5. Bake in preheated oven of 350F for 25-30 minutes, until top is browned.
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