Preheat oven to 375 degrees F.
Bring a large pot of salted water to a boil over medium heat. Add the macaroni and cook until slightly underdone, or very al dente, about 7 minutes. Drain the pasta and return it to the pot.
In a saucepan over medium heat, melt the butter and stir in the flour. Cook, stirring constantly, until the roux turns a very pale golden color. Add the heavy cream and whisk well to remove any lumps. Add 4 oz cheddar cheese, stir until smooth. Bring to a simmer over low heat.
Meanwhile, in a small bowl, mix together the bread crumbs, 1/4 cup of Parmesan, parsley and canola oil. Reserve.
Add the paprika, the 8 ounces of cheddar, the cream cheese and salt and pepper, to taste, into the cream mixture. Pour the cheese sauce over the pasta and stir to combine.
Spray a 9 by 13-inch ovenproof baking dish with cooking spray. Pour in the macaroni and cheese and spread it evenly in the pan. Sprinkle with the bread crumb mixture and bake for about 10-15 minutes until the bread crumbs are toasted and golden.
Originally Submitted
11/9/2010
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