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Macaroni and Cheese
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5 from 2 votes

Giggi's Macaroni and Cheese

This is my Italian grandmother's recipe, nothing fancy, just delicious, loving, cheesy, goodness.
Prep Time35 minutes
Cook Time45 minutes
Cooling Time10 minutes
Total Time1 hour 30 minutes
Course: Main Course, Side Dish
Cuisine: American, Italian
Keyword: Macaroni and Cheese
Servings: 8 servings
Author: Vince

Ingredients

  • 1 pound macaroni noodles or other small pasta, See Gr8 Tip
  • ¼ cup butter
  • ¼ cup flour
  • 2 ¾ cups milk, low-fat or non-fat
  • 24 ounces Cracker Barrel Extra Sharp Cheddar Cheese*, cut in ¼" pieces or grate it
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • cup grated Parmesan cheese
  • ¼ cup butter, softened
  • ½ cup bread crumbs, Giggi used fresh bread crumbs, Panko works well, in a pinch, classic breadcrumbs will also work.

Instructions

  • Preheat oven to 400ºF.
  • Prepare a 13" x 9" pan by spraying with olive oil, you can also use a round casserole dish, you just won't get as much crunchy topping!
  • Bring a large pot of salted water to a boil over high heat.
  • Add pasta and cook until slightly under-cooked, very al dente (the pasta will cook more in the casserole).
  • Rinse and drain pasta and set aside.
  • In a large saucepan, melt the butter over medium low heat.
  • Add the flour and whisk until a roux forms (approximately 6 minutes over medium low heat). I use a whisk to start then switch to a rubber spatula. This mixture should not brown, you just want to cook the rawness out of the flour.
  • Slowly add the milk, continuing to stir until combined. Bring this mixture to a simmer over medium heat, stirring. You really shouldn't leave this mixture, it needs to be tended.
  • Add the cheddar cheese about a cup at a time, stirring. Add the next batch of cheese when the first is mostly melted. Continue stirring until the cheese is melted.
  • Add salt and pepper to taste.
  • Pour the cheese mixture over the noodles and stir to combine.
  • Pour mixture into the prepared pan.
  • Mix together the Parmesan cheese, butter and bread crumbs until crumbly. I do this with my fingers, just smush it all together.
  • Sprinkle over the top of the casserole dish.
  • Bake for 30 to 45 minutes until top is browned and mixture is bubbling.
  • Remove from oven and cool for about 10 minutes before serving.

Notes

Gr8 Tip:
Giggi's classic pasta was elbow macaroni. My new favorite is De Cecco Cavatappi. It is easy to keep it "al dente" and the ridges hold the cheese sauce nicely.
*Gr8 Cheese Tip:
For the best taste and texture be sure to use the Cracker Barrel Extra Sharp Cheddar Cheese. Anna has tried others and they don't melt as well or cook up as well.
Gr8 Do-Ahead Tip:
This dish can be prepared a day ahead of time, up through Step 12. Cool, cover tightly and refrigerate. When ready to bake, remove from refrigerator and begin at Step 13. Cooking time may increase if starting with a cold dish from the refrigerator.
Tried this recipe?Mention @Great8Friends or tag #gr8food!