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Home -> Main Dishes -> Casseroles
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 1/2 cups soft fresh breadcrumbs 3/4 cup grated Asiago cheese 1 tsp. sweet paprika 8 tbsp. butter, divided 6 tbsp. all purpose flour 6 cups milk 1 1/2 tbsp. dijon mustard 1 tsp. pepper 4 cups grated cheddar cheese 1 tbsp. chopped fresh parsley 1 pound elbow macaroni
Directions
Stir together breadcrumbs, Asiago and paprika in a medium bowl. Melt 6 tbsp. butter in a large saucepan. Add flour and cook, stirring, 3 minutes. Gradually whisk in milk, mustard and pepper. Cook about 10 minutes, stirring frequently, until thickened. Stir in cheddar and parsley. Cool slightly. Preheat oven to 400 degrees. Butter a 13x9 inch baking dish. Cook macaroni in boiling salted water until just tender. Drain. Transfer cooked macaroni to a large bowl and stir in sauce. Transfer to prepared dish. Sprinkle breadcrumb mixture evenly over macaroni. Dot with remaining 2 tbsp. butter. Bake about 40 minutes until casserole is bubbly and topping is browned. Cool slightly before serving.
Serves 6 to 8.
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