Parmesan Macaroni & Cheese



Ingredients:
ii cups milk
i loving cup shredded Wisconsin cheddar
i loving cup grated Wisconsin parmesan
iii tablespoons butter
iii tablespoons flour
i teaspoon mustard powder
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika

for the breadcrumbs
i loving cup freshly made breadstuff crumbs
i teaspoon parsley
1/2 teaspoon garlic powder
1/4 teaspoon freshly solid soil dark pepper
1/4 teaspoon salt


i lb small-scale or medium sized pasta, cooked

Directions:

Preheat oven to 350. In a small-scale bowl, whisk together the breadcrumb ingredients. Set aside.

In a medium pan, melt the butter. Add the flour along amongst the spices as well as stir until smooth. Add the milk as well as whisk together until slightly thickened. Whisk inwards the Parmesan as well as cheddar until smooth. Pour over the drained pasta. Pour into lightly oiled baking dish. Top amongst a sprinkle of breadcrumbs. Bake covered most xv minutes, as well as then uncover as well as arrive at until hot as well as bubbly, most 10-15 additional minutes.


My thoughts:
I was approached past times the Wisconsin Milk Marketing Board to railroad train a recipe using Wisconsin cheese for their 30 Days, xxx Ways Mac & Cheese blog for Macaroni as well as Cheese month. I picked parmesan because I was interested to encounter how non-Italian parmesan would sense of savor like. As it turns out, it was remarkably good. Not quite equally abrupt equally Italian Parmesan, it made for a real describe of piece of job solid unit of measurement friendly mac & cheese.

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