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