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Crunchy macaroni and cheese casserole with bologna Recipe
Ingredients
- 300 g bologna, roughly chopped
- 375 g (750 ml or 3 cups) macaroni, cooked al dente
- ¼ cup (60 ml) butter
- 1 onion, finely chopped
- 2 cloves garlic, chopped
- ¼ cup (60 ml) all-purpose flour
- 3 cups (750 ml) milk
- 200 g aged cheddar, grated
- Fresh ground nutmeg
- Salt and pepper to taste
Topping :
- 150 g panko-type breadcrumbs
- 75 g parmesan, grated
| PREP TIME 15m |
COOK TIME 25m |
TOTAL TIME 40m |
YIELD 6 servings |
|---|
Instructions
- Preheat oven to 375° F. (190° C.).
- Bring a large pot of lightly salted water to a boil.
- Cook pasta for 8 to 10 minutes – be sure not to overcook.
- Drain and set aside.
- In a large pot over medium heat, melt butter, add onions and cook, stirring, for 2 minutes.
- Add garlic and cook 1 minute longer.
- Add flour and nutmeg and stir until smooth.
- Add milk slowly while whisking constantly.
- Boil for 1 minute, continuing to whisk.
- Gradually add cheddar and continue cooking, whisking until cheese is melted.
- Remove from heat, add pasta and bologna.
- Mix well and check seasoning.
- Pour into an oven-safe dish.
- Mix breadcrumbs and parmesan.
- Spread evenly on top of macaroni.
- Bake for 20 to 25 minutes, until topping is golden brown.
A recipe from Olymel
2020-12-11
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