Monday, January 10, 2011


(Serves 2-3)

For this recipe I usually use macaroni but you can use any kind of pasta you like. I use two cups of Cheddar and two cups of Fontina, but you can substitute this with other varieties of cheese as well. If you have any leftover chicken or shrimp you can add this to the pasta just before baking, and add some extra spices and herbs like fresh basil, oregano and red pepper flakes if you want. For this recipe I suggest you make fresh bread crumbs at home. Preheat oven to 400 degrees F. Arrange four pieces of bread on a tray and place it in the oven. Turn off heat and let the breads sit in the oven for ten minutes. Crumble the breads to form coarse, uneven bread crumbs.


  • Pasta: 1 cup
  • Milk: 3 cups
  • Unsalted Butter: 1 stick (8 tablespoons)
  • All purpose flour: 1/2 cup
  • Cheese: 4 cup, shredded
  • Black pepper: to taste, ground
  • Salt: to taste
  • Vegetable oil: 1 tablespoon
  • Olive oil: 1 Tablespoon


Preheat oven to 375 degrees F.

Bring a large pot of water to a boil. Season it with salt and drizzle oil. Add the pasta and cook according to the directions on the package. Drain well and do not rinse.

In another pan heat the butter and add flour. Stirring continuously cook it for two minutes and then add milk (room temperature or warm). When the mixture thickens, turn off heat and add the cheese. Season with salt and pepper, and mix in the cooked macaroni. Grease a baking tray with butter and place the pasta in it. Sprinkle the bread crumbs on top, drizzle some olive oil and bake for 30-35 minutes.   

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