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Total Recipe Yield: 8-10 servings
Portion Size: 1 lb per male college student
Vegan:Ìý±·´Ç
LO Vegetarian:Ìý³Û±ð²õ
Contains Pork:Ìý±·´Ç
Contains Alcohol:Ìý±·´Ç

Ingredients

• Salt for pasta water and about 1 tablespoon in the cheese sauceÌý
• 1 pound small shell pasta or rotini
• 1 quart whole milk
• 8 tablespoons (1 stick) unsalted butter
• 1/2 cup all-purpose flour
• 6 cups of shredded cheddar cheeseÌý
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 1-2 cups white bread cut into chunks (3-4 slices)

Directions

• Preheat the oven to 375F.
• Cook the pasta according to the directions on the package, about 8 minutes. Drain and set aside.
• Meanwhile, heat the milk in a small saucepan, but don't let it boil. Melt 6 tablespoons of butter in a LARGE (4-quart) pot and add the flour.
• Stir briskly with a whisk over low heat for 2 minutes to make the roux.
• While whisking, add the hot milk and cook for 2-3 more minutes, until sauce is thick and smooth.
• Turn off the heat, add the 6 cups of shredded cheese, salt to taste, pepper, and nutmeg.
• Add the cooked macaroni and stir well.
• Pour the mixture into a 3-quart casserole dish.
• Melt the remaining 2 tablespoons of butter, pour it over the bread chunks and toss to coat.
• Sprinkle the buttered bread over the top of the casserole and bake for 30 minutes or until the sauce is bubbly and the croutons are browned.

Why did you choose to submit this recipe?
"This recipe makes my family happy and can be served as a side or a main dish. The crunchy, buttery croutons on top make it special." -ÌýMelissaÌýSt. John