This recipe is an easy meal option that requires a little extra prep time than the box. The extra effort is worth it and it is so yummy! My kids would ask for this at least once a week.
16 oz. shells; macaroni, rotini orwhatever pasta you have on hand
1/4 cup of butter or margarine
1/3 cup of flour
1/2 teaspoon salt, plus a pinch or twofor pasta water
1/4 teaspoon pepper
1/4 teaspoon nutmeg, optional
1/4 teaspoon cayenne pepper, optional
4 cups milk
2 cups shredded cheddar cheese
1 cup shredded swiss cheese
1/2 cup bread, cracker, or potatochip crumbs, optional (Doritos are afavorite)
Preheat the oven to 375 degrees. Use cooking spray or butter to prepare a 13x9 baking dish. Cook pasta according to package directions until almost done; the pasta will finish cooking in the oven. Drain but do not rinse.
While the pasta is cooking, in a large saucepan, over medium heat, melt butter; stir in flour, salt, pepper, nutmeg and cayenne pepper. Gradually stir in milk, stirring constantly, until thickened and bubbly. Remove from heat and stir in 1 1/2 cups of the cheddar cheese and 1/2 cup of the swiss cheese.
Place 1/2 of the pasta in the baking dish. Add 1/2 of the cheese mixture on top. Add remaining pasta and remaining cheese on top of the pasta. Sprinkle with remaining cheddar and swiss cheese. If desired, sprinkle with crumbs.
Bake uncovered 30 minutes or until bubbling.
This can be easily made in a crockpot as well.
We have most of the ingredients at the Gilpin Food Pantry. The pantry is open every Thursday from 1:30 - 3:45 p.m.
