Baked Macaroni And Cheese By Mark Bittman Recipe

Ingredients for Baked Macaroni And Cheese By Mark Bittman

• Salt
• 2 cups milk
• 2 bay leaves
• 8 ounces rotini pasta
• 4 tablespoons butter
• All Purpose Flour
• Cheese
• Parmesan Cheese
• Fresh Ground Black Pepper
• Breadcrumbs

How to Make Baked Macaroni And Cheese By Mark Bittman

1. Preheat oven to 400°F (200°C). Bring a large pot of salted water to a boil.
2. Cook 8 ounces rotini pasta until almost al dente (about 2 minutes shy of package directions).
3. Drain pasta, rinse with cold water to stop cooking, and set aside.
4. In a small saucepan, combine 2 cups milk and 2 bay leaves. Heat over medium-low until small bubbles appear around the edges (about 5 minutes). Remove from heat and let steep.
5. In a separate saucepan, melt 3 tablespoons butter over medium-low heat. Whisk in 1/4 cup all-purpose flour and cook, stirring constantly, until mixture is lightly browned (about 5 minutes).
6. Remove bay leaves from milk. Gradually whisk warm milk into the roux (butter-flour mixture), until smooth and thick.
7. Stir in 1 1/2 cups shredded sharp cheddar cheese until melted and smooth.
8. In a large bowl, combine cooked pasta, cheese sauce, 1/2 cup grated Parmesan cheese, salt, and pepper to taste.
9. Grease a 9x13 inch baking dish with 1 tablespoon butter.
10. Pour pasta mixture into prepared dish. Top generously with breadcrumbs.
11. Bake for 15-20 minutes, or until bubbly and golden brown.
12. Serve immediately.