Deluxe Mac and Cheese with crispy pine nut-herb crust.

 Some cooks just have a knack for making something as basic as macaroni and 

cheese a dish to get excited about. Here is a jazzy adult version that is loaded with 

garlic, fresh herbs and a crispy crust. Kids will love this one too. 

serves 10 

6 cups dry Pasta shapes, we use serpentini 

1/4 cup (60 mL) olive oil 

1 large yellow onion, minced 

2 tsp (1O mL) salt 

8 garlic cloves, minced 

1/3 cup (8O mL) chopped oregano 

2 tbsp (3O mL) chopped thyme 

112 cup (12O mL) chopped ltalian parsley 

1/4 cup (60 mL) butter 

3 1/2 cups (14O mL) milk 

114 cup (60 mL) unbleached flour 

4 cups (960 mL) grated aged white cheddar 

4 cups (960 mL) fresh breadcrumbs 

1 cup (24O mL) grated Parmesan 

1/]2 cjup (12O mL) pine nuts 

Directions:

Cook pasta in boiling, salted water until just done. Strain and 

toss with a light coating of olive oil. Set aside or refrigerate. 

(This step can be done one day in advance.) 

Meanwhile, heat 1 tbsp ('15 mL) olive oil in a small skillet and 

saut6 onion for 5 minutes. Add half of the minced garlic, 1/2 tsp 

(2.5 mL) salt and saut6 until the garlic turns golden. Transfer to 

a small bowl and stir in half of the chopped herbs. Set aside. 

Next, make a roux for the cheese sauce. Gently heat the milk 

and keep it warm. Set a saucepan over medium heat and melt 

the butter. Sprinkle in flour and whisk constantly as the flour and 

butter turn golden. 

Gradually add the warm milk and 1 tsp (5 mL) salt and whisk thoroughly. 

Heat until the bauce thickens (about 10 minutes). 

Add the sautéed onion/herb mix, grated cheese and stir until the cheese melts. 

Season to taste. 

Finally, make the topping. Combine the breadcrumbs with the 

remaining garlic, herbs, Parmesan, pine nuts, 1/2 tsp (2.5 mL) 

salt, plenty of cracked pepper and the remaining 3 tbsp (45 

mL) olive oil. Mix together thoroughly. 

Pre-heat the oven to 35O F. To assemble, combine the noodles 

and cheese sauce in a large bowl and mix well. Pour into an 

oiled 8" x 12" baking dish. Scatter the topping over the entire 

surface, working some of it into the noodles. Bake uncovered 

until golden and bubbly (about 45 minutes). Serve piping hot.

For a delicious variation, substitute the 

cheddar cheese with a mix of fontina 

and mozzarella, or asiago and Monterrey Jack.

Freezer Directions: 

Freezes very well.

Freeze the  topping loose in a freezer bag, and the mac and cheese in a foil baking dish, covered with plastic wrap or tin foil.

To Bake, thaw in refrigerator overnight before baking.  Add topping right before it goes into the oven.

Taken from the Rebar Modern Food cookbook. p162