Monday, April 8, 2013

Lemon Parmesan Mac and Cheese


So this is excitin, folks.  I can follow a recipe with the best of them, but actually creating a delicious recipe is a huge accomplishment for me.  And I have birthed a winner!!!!  If there is one thing I would teach someone who wants to be better at cooking, I would say follow as many recipes as you can because you get so much inspiration from them.  You learn what types of herbs compliment what types of flavors and you can really make something of yourself.  So here it my gift to you, as a result of all the recipes I've followed for mac and cheese:

{What you need}
8 oz. fusilli pasta, cooked and drained
2 tb butter
1/4 cup flour
2 cups milk
1 cup parmesan cheese, grated
1/4 cup lemon juice
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/2 teaspoon salt

1 cup panko breadcrumbs
2 tb melted butter
1/4 tsp dry sage
1/4 tsp dry basil
1/4 tsp dry thyme
1/2 cup parmesan cheese, grated


In a small sauce pan, melt the 1/4 cup butter.  Add the flour and stir for about a minute.  Add milk and stir until the mixture thickens.  Add the 1 cup parmesan cheese, lemon juice, dry mustard, salt and pepper and stir until everything is evenly incorporated.  Add the pasta to the cheese mixture and stir until evenly coated.  In a microwave safe bowl, melt the butter and add the rest of the ingredients.  Stir until the bread crumbs are evenly moistened.  Pour the prepared pasta in a medium sized casserole dish.  Spread the bread crumb mixture evenly over the pasta.  Bake at 400 for 20-25 minutes.  Serves great with grilled chicken and a side of asparagus!

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