Pasta and Cheese with Crumb topping

[Marlene]

Pasta and Cheese with Crumb topping

• 
  

For the Base

• 1 lb bowtie or other pasta
  
• 4 T butter
  
• 1/4 c flour
  
• 3 c milk, simmered
  
• 1/2 lb sharp cheddar
  
• 1/2 lb montery jack cheese
  
• hot pepper sauce
  

For the Topping

• 2 T butter
  
• 3/4 c bread crumbs
  
• 3 T finely grated parmesan
  

Grease a 2 1/2 qt casserole and set aside.

Boil the pasta in salted water for 5 or 6 minutes. Undercook the pasta.

Set the milk to simmering. In a separate pot, melt the butter and whisk in the flour, letting the mixture bubble. Slowly add in the heated milk, bring to a boil and whisk until it thickens. Add a little hot pepper sauce to taste if you like. Remove from heat and add the cheeses and stir until melted. Add the pasta back to the pot and stir until combined. Add salt and pepper now if desired to taste.

Pour the mixture into the prepared casserole dish.

Melt two T of butter and combine with bread crumbs and parmesan. Sprinke over top of pasta mixture.

Bake in a 350 oven uncovered, for about 45 minutes, until top is brown and bubbly.

Keywords: Main Dish, Pasta, Easy

( RG1423 )