Mac n Cheese with Parmesan Crumble

I had a dream about making a non-bread topping that would be crispy, something that would be super cheesy. Well this is incredible: a crispy topping that is made from my parmesan crisps. AMAZING!

You’ll need:

• 1/2-lb of macaroni
• 3/4-1 pound block of extra sharp cheddar cheese shredded
  
• 2-cups of whole milk heated
  
• 2-tbs of flour
  
• 4-tbs of butter
  
• 1-tsp salt
  
• 1/2-tsp cracked black pepper

Mac n Cheese Directions:

1. Prepare the macaroni in salted water per directions
2. In a large saucepan melt the butter
3. Add the flour, salt, pepper and whisk together for 2-3 minutes until it becomes creamy
4. Add the heated milk and stir until this thickens it will take a few minutes
5. Reduce the heat to very low and add all but one loose cup of the shredded cheese
6. Stir the cheese until melted
7. Add the cooked strained pasta and fold this all together
8. Pour into a buttered baking dish
9. Top with reserved shredded cheese and the baked cheese crumble (recipe below)
10. Bake in a pre heated 350 degree oven until the top becomes golden just about 15 minutes

Parmesan Cheese Crisp Directions:

1. One cup of fresh grated Parmesan cheese and you’ll have extra or use one half cup for the mac n cheese
2. Preheat your oven to 400 degrees
3. Line a baking sheet with parchment paper
4. Place tablespoon mounds of cheese on the parchment paper
5. Press down with your hand lightly packing it down space them apart
6. Place in the oven for around 5 minutes, when you see them become golden they are ready to take out of the oven
7. Once they cool put them between two pieces of parchment paper and crush them into small pieces but not too small

I make the full cup of cheese crisps because they are just so good. I use a little extra on the mac n cheese, but I also snack on some.

Dan Mancini

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