Monday’s Mac & Cheese

Monday’s Mac & Cheese

Monday’s Mac & Cheese

So yummy for the tummy!


8 Ounces Fusilli Pasta

1 Tablespoon Olive Oil

5 Tablespoons Butter

4 Tablespoons Flour

¼ Teaspoon Dry Mustard

½ Teaspoon Salt

1/8 Freshly Ground Pepper

1 Cup Milk

1 Cup Cream

2 Cups Shredded Sharp Cheddar Cheese

¾ Cup Breadcrumbs Tossed With 2 Tablespoons Melted Butter

Cook the pasta following the directions on the package. Make sure not to overcook the pasta though. Drain the pasta in a colander. Drizzle 1 tablespoon olive oil on the pasta and set aside. Butter a 2 quart baking dish and preheat the oven to 350° F. In a medium sized saucepan melt 4 tablespoons of butter over a medium low heat. Stir the flour into the butter until the butter is smooth and bubbly. Stir in the dry mustard, salt and pepper. Gradually add the milk and cream. Stir constantly. Continue to cook. Stir constantly until thickened. Add the cheese and continue to cook and stir until melted. Combine the pasta and the cheese sauce and turn into the prepared baking dish. Sprinkle with the buttered bread crumbs. Bake for 25 minutes until hot and bubbly. The top should be lightly browned. Serves 6

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