Tuesday, May 24, 2011

Baked Long Macaroni

I was delighted to find long macaroni
noodles in Vancouver’s Little Italy district.

Crusty on the outside and saucy on the inside,
this slightly different take on mac’n cheese is
definitely more-ish! - So much so that I have now
used up all my long macaroni and must make
a return trip asap to replenish my supply of noodles!

Baked Long Macaroni
(makes 2 servings – excellent the second day)

30 long macaroni noodles

¼ cup pasta water
½ cup half-and-half cream
¼ cup milk
½ cup sharp white cheddar cheese, grated
1 tbsp parmesan cheese, finely grated
1 tsp Dijon mustard
1 tbsp grated onion
1/8 tsp salt
A dash of pepepr
1 tbsp cornstarch mixed with 2 tbsp water

¼ cup orange cheddar cheese, grated
5 crushed Ritz-type crackers

Boil noodles in water for 10 minutes. 
Drain, reserving ¼ cup pasta water.

In a small saucepan, combine the half-and-half,
reserved pasta water, milk, mustard, onion and seasonings.
Bring almost to a boil then reduce heat & thicken with
the cornstarch mixture, whisking constantly until it
bubbles.  Remove from the heat & add the white cheddar
and parmesan.  Whisk till smooth.

Combine the cooked noodles with the sauce then pile
into a lightly oiled baking dish. 

Combine the orange cheddar cheese with the crushed crackers
and sprinkle over the entire top of the casserole.

Bake at 350 for 15 minutes and enjoy!

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