Recipes, Pantry Volume 3

Macaroni and Cheese

• 1 lb shells or farfalle or other pasta
• 2 C milk
• 3T flour
• 3T butter
• salt, pepper, cayenne, nutmeg
• 1/3 lb sharp cheddar, grated
• sliced tomatoes or canned tomatoes
• bread crumbs
• Parmigiano Reggiano, grated

Start the pasta water boiling. Melt butter and add seasonings, flour and cook to make a Bechamel sauce. Once thickened add cheese off the heat. Drain pasta, mix with Bechamel and place in baking dish. I like to add a layer of tomatoes halfway. Top with shaved parmesan and breadcrumbs and bake for 30 minutes at 350 degrees or until bubbly.