Alfredo Mac and Cheese
By: Madiha Salam
Published: Thursday, September 16, 2010 - 3:47am

Ingredients




3 cups elbow macaroni
3 tablespoons butter
3 tablespoons corn starch
4 cloves garlic, minced
Black pepper to taste
3 cups heavy cream
1/4 cup parmesan cheese
1/2 gram 250 pkg cream cheese, cubed
 cup fresh parsley, chopped
1/4 cup sun dried tomatoes, chopped
2 cups grated cheese of choice
3/4 cup Cheese Nips crackers, ground into crumbs
1/4 cup parmesan cheese for crust
1/2 cup butter, melted for crust

Preparation

1 Preheat the oven to 400 degrees and position a rack in the middle. Coat an 11 x 9 inch casserole dish with cooking spray then set it aside. If you'd prefer individual dishes, like me, then do the same with medium ramekins then place them on a baking sheet. 2 Bring a large pot of water to a boil and cook the elbow macaroni as directed on the package, about 10 minutes. In the meantime in a medium sized sauce pan bring the butter, garlic and black pepper to a boil then add the corn starch and stir until it's smooth. Add the cream all at once and at medium heat bring it to a boil again then stir it frequently until it's thickened. Add the parmesan and cream cheese and stir it until it's melted smoothly. 3 Once the pasta is cooked al dente drain it return it to the pot. Mix in the sauce, parsley, sun dried tomatoes and 1 cup cheese then pour it into the prepared casserole dish or ramekins. Sprinkle the remaining 1 cup of cheese on top. 4 In a small bowl combine the ground goldfish crackers, parmesan and butter then sprinkle over top of the cheese. Bake it for about 20 - 30 minutes until the crust is golden brown. Enjoy!