Peasant Cabbage White Cheddar Mac & Cheese Recipe

Directions

1. 1

   Prepare the Pasta

   In a large pot of salted boiling water, cook the elbow macaroni until al dente according to package instructions. Drain and set aside.

2. 2

   Sauté the Vegetables

   In the same pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sauté until softened, about 3-4 minutes. Stir in the shredded cabbage and cook until wilted, about 5 minutes.

3. 3

   Make the Cheese Sauce

   Sprinkle the flour over the vegetables, stirring to combine. Gradually pour in the milk, whisking continuously until the mixture thickens. Add the shredded white cheddar cheese, salt, black pepper, and paprika, stirring until the cheese is melted and the sauce is smooth.

4. 4

   Combine Everything

   Add the cooked macaroni to the cheese sauce, stirring until well combined. If the mixture is too thick, add a splash more of milk to reach the desired consistency.

5. 5

   Prepare for Baking

   Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture into a greased baking dish.

6. 6

   Add Topping and Bake

   In a small bowl, mix the breadcrumbs with olive oil. Sprinkle the breadcrumb mixture over the mac and cheese. Bake in the preheated oven for 25-30 minutes or until the top is golden and crispy.

7. 7

   Serve

   Remove from the oven and let cool slightly before serving. Enjoy your Peasant Cabbage White Cheddar Mac & Cheese!