• 16oz dry fusilli pasta spirals (cooked)
  • 2 tbsp flour
  • 2 tbsp ghee or butter
  • 1 can (12oz) evaporated milk
  • 2 c grated sharp cheddar cheese
  • 1 tsp mustard powder
  • 1/2 tsp sea salt
  • 1/2 tsp fresh ground pepper
  • 4 garlic cloves (minced)
  • 1/4 tsp red chili flakes
  • 1/2 onion minced
  • 1/3 c bread crumbs
  • handful of sliced kalamata olives
Baked Macaroni and Cheese

Here is one of my oldest original recipes. I created it because I thought I could do better than store bought mac 'n' cheese. Turns out that I was right. This may not be the healthiest recipe in my collection but it won't kill you once a year. My wife likes to put ketchup on it. I think that's kinda nasty but whatevers works, right?

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  1. In a large sauce pan melt the butter on medium-low heat.

  2. Saute the garlic for 1 minute or so along with the red chili flakes.

  3. Add in the flour and stir around for another two minutes or so.

  4. Pour in the evaporated milk and add all of the remaining spices and the onion. Bring this mixture to a boil while stirring it.

  5. Reduce the heat and start slowly adding the cheese until it is all added and completely melted. Ultimately you are trying to make a consistent cheesy sauce.

  6. After cheese is melted, mix in the cooked pasta and olives making sure to completely cover them with cheese.

  7. Pour the mixture into a casserole dish and sprinkle the bread crumbs over the top of it. Bake at 350 degrees for 30 minutes.

This recipe was last updated: 04-06-2011