Roadhouse Mac & Cheese Recipe
Housemade béchamel sauce & lots of Cabot cheddar caramelized with Mancini pasta.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Cook the Pasta
In a large pot of salted boiling water, cook the Mancini pasta according to package instructions until al dente. Drain and set aside.
- 2
Make the Béchamel Sauce
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook for about 1-2 minutes until golden, stirring constantly.
- 3
Add Milk and Seasonings
Gradually whisk in the milk, ensuring there are no lumps. Continue to cook until the mixture thickens, about 5-7 minutes. Stir in salt, black pepper, paprika, garlic powder, and onion powder.
- 4
Combine Cheese
Remove the béchamel sauce from heat and stir in the shredded Cabot cheddar cheese until fully melted and smooth.
- 5
Mix Pasta and Sauce
In a large mixing bowl, combine the cooked pasta and cheese sauce, ensuring the pasta is well coated.
- 6
Prepare for Baking
Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture into a greased baking dish.
- 7
Add Topping
Sprinkle the bread crumbs evenly over the top of the mac and cheese. Optionally, drizzle a little melted butter over the crumbs for added crispiness.
- 8
Bake
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
- 9
Garnish and Serve
Remove from the oven, let cool slightly, and garnish with chopped fresh parsley before serving.