"This is how my mom made mac ’n’ cheese. It works really well as a big party dish as well as a weeknight dinner. My favorite part is the crispy topping. You can leave out the pine nuts if you prefer. "-Maria Rodale, author of Scratch: Home Cooking For Everyone Made Simple, Fun, and Totally Delicious.
The Daily Meal is lucky enough to have an exclusive preview of Maria Rodale beautiful cookbook and will be featuring a number of her recipes leading up to the release of her new cookbook, Scratch. Maria is a passionate cook whose journey took her from learning to feed and nourish her family to exploring the food of other cultures to eventually starting her blog, Maria’s Farm Country Kitchen.
Click here to purchase your own copy of Scratch: Home Cooking For Everyone Made Simple, Fun, and Totally Delicious. Available October 11, 2016.
- 1 Pound elbow or rotini pasta
- 8 Ounces Cheddar cheese, shredded
- 4 Ounces Colby cheese, shredded
- 1 Cup whole milk
- 3 Tablespoons butter
- 1/2 Cup coarse dried breadcrumbs
- 3 Tablespoons extra virgin olive oil or melted butter
- 1/4 Cup pine nuts (optional)
Preheat the oven to 350°F.
Cook the pasta according to package directions. Drain and return to the pot.
Add the cheeses, milk, butter, and salt to taste to the pasta and stir until the cheese is melted and everything is combined. Spread the mixture in a 12x38-inch baking dish.
To make the crispy topping: In a small bowl, mix to combine the breadcrumbs, oil, and pine nuts (if using). Sprinkle the breadcrumb mixture over the pasta. Transfer to the oven, and bake for 40 minutes, or until golden and bubbling.