Last night I repeated our Bean Burrito recipe for an easy quick homemade meal.
Tonight after a long day of working in the garden I really wanted something quick so I made homemade Mac & Cheese and for a nice side a green salad would make a complete meal.
Dawn’s Mac & Cheese
1 1/2 lbs Cooked Pasta (tonight I used Rotini but you would use your favorite) 1/4 Cup Butter 1/2 Cup Celery – finely chopped 1/2 Cup Onion – finely chopped 3 Cloves Garlic – finely chopped 1 t Salt 1/4 t Fresh Ground Pepper 1/3 Cup Flour 2 Cups Milk 3 Cups Sharp Cheddar Cheese (I use the larger shredding tool) 1 Cup Pecorino Romano (I just use the fine hand shredder for this one)
Topping 1 Cup Sharp Cheddar Cheese – Shredded 1/4 Cup Pecorino Romano Cheese – Shredded 1/2 Cup Bread Crumbs (I used the Italian Seasoned ones for this, it was what was in the cupboard but even when I have just plain I will spice them up with the Italian seasoning it adds a nice flavor.
Cook and drain pasta. While the pasta is cooking in another pan melt butter, saute Celery, Onion, Garlic, Salt and Pepper until golden brown and soft. Add Flour and stir then slowly stir in Milk, simmer and stir until thickened. Stir in Cheeses until combined and then stir with pasta until well combined. Put this evenly into a glass dish. Stir together cheeses and bread crumbs and spread evenly on the pasta.
Cook on 350 for 25 minutes.
Boil your pasta.
When I say 3 cloves it is your choice on the size and add more if you like. I love garlic!
Finely chop your garlic
Here is what gets sauteed in the butter.
Saute this until a nice golden brown.
Add your 1/3 cup flour to the golden brown mixture.
This is what the mixture will look like with the flour added.
Gradually add in milk and stir until thickened.
Add your cheddar cheese to the mixture.
Add your Pecorino Romano to the mixture.
Mix together the 1 cup cheddar, 1/4 Pecorino Romano and Bread Crumbs.
Pour pasta mixture in baking dish.
Top with the bread crumb mixture.
Hot out of the oven.
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