Ingredients
- 1 lb. uncooked macaroni noodles (small elbow macaroni)
- 1 tbsp butter
- 1 tbsp flour
- 2 cups 2% or skim milk
- ½ cup finely chopped basil
- ½ cup finely chopped chives
- ½ cup chopped, fresh spinach
- 1 cup re-hydrated, chopped sun-dried tomatoes
- 1 large clove of garlic.
- 12 oz shredded sharp cheddar cheese
- 8 oz shredded fontina cheese
- ¼ cup parmesan cheese
- ¼ cup bread crumbs
- Salt + Pepper to taste
Instructions
Bring a large pot of water to a boil with 2 tsp of salt. As the water comes to a boil, begin the sauce.
Melt 1 tbsp butter in a large sauce pan over medium heat. Once the butter is melted, whisk in 1 tbsp flour.
Continue whisking this mixture (a roux – pronounced “rooo”) until it starts to turn brown (like light toast)
Add two cups of milk, and continue to whisk, breaking up the roux and dissolving it into the flour.
Once integrated, bring the sauce (béchamel sauce) to a simmer, add salt and pepper to taste, and add the clove of garlic.
Once the sauce thickens (will coat the back of a spoon), add herbs and spinach and sun-dried tomatoes.
Continue stirring.
Slowly add shredded cheese to the mixture while stirring. Let each addition of cheese melt and integrate into the sauce thoroughly before adding the next batch.
Reserve 4oz of sharp cheddar for topping.
Once all cheese has been integrated into the sauce, turn the heat to very low, and cover the sauce.
By now your pasta water should be boiling, add the macaroni and cook until just tender.
Drain cooked pasta and pour into a baking pan (9” X 12”).
Slowly stir in the cheese sauce, mixing thoroughly – but gently.
Top with parmesan cheese, the remaining cheddar cheese, and bread crumbs.
Place casserole under the broiler for 5-10 minutes until the top is brown and crispy.
Serve immediately, or allow it to cool, and cut into squares.
