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Fired-Up Macaroni & Cheese

Course Main Course, Side Dish
Cuisine American
Keyword comfort


  • 2 cups uncooked elbow macaroni or other pasta, such as penne
  • 1/4 cup unsalted butter 1/2 stick
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 tsp French salt
  • 1/8-1/2 tsp cayenne
  • 1 1/2 tsp Worcestershire sauce
  • 1/8-1/4 tsp Tabasco sauce
  • 2 cups shredded sharp Cheddar cheese 8 ounces
  • 1/4 cup grated Parmesan cheese

Crumb Topping:

  • 2-3 slices white bread
  • 2 tbsp unsalted butter melted
  • 1/4 cup grated Parmesan cheese


  1. Preheat the oven to 350 degrees and greese an 8x8-inch baking dish.

  2. Cook the pasta according to package directions; drain well.

  3. Meanwhile, melt the butter over medium heat in amedium saucepan and add flour. Stir with a spoon or whisk until the mixture is bubbly, about 1 minute. Add the milk, cooking and stirring until the mixture thickens. Add the salt, cayenne, Worcestershire sauce, and Tabasco. Stir for 1 minute.

  4. Remove the pan from the heat and add the Cheddar cheese and the 1/4 cup of Parmesan cheese. Cook and stir over low heat until the cheese is melted in the pasta. Transfer the mixture to the prepared baking dish.

  5. To make the crumb topping, tear the bread into small pieces and pulse in the food processor to make 1 cup crumbs. Mix in the butter and the Parmesan cheese. Sprinkle over pasta mixture. Bake for 20-30 minutes, until hot and bubbly and the topping is browned to your liking.

  6. Serve woth cooked fresh broccoli seasoned with a little butter, salt, and pepper.