Macaroni and Cheese-adapted from Meals Made Easy by Real Simple
- 1 pound dry elbow macaroni
- 5 tablespoons unsalted butter, plus more for the baking dish
- 1/2 cup all-purpose flour
- 6 cups whole milk
- 3 1/2 cups (14 ounces) grated sharp cheddar
- 3 teaspoons kosher salt
- 1 1/2 cups dry stuffing mix
- 1/4 cup fresh flat-leaf parsley leaves
- 1/4 cup olive oil
- 1/4 teaspoon black pepper
Heat oven to 400 degrees. Cook the macaroni according tot he package directions. Meanwhile, melt butter in a large saucepan over medium heat. Slowly add the flour. Cook, stirring constantly, for 3 minutes. Add the milk in a steady stream. Cook for 7 minutes. Add the cheddar and 2 teaspoons of the salt. Cook for 5 minutes. Remove from heat. Add the drained macaroni and toss. Transfer to a buttered casserole or individual ovenproof bowls. Combine the stuffing mix, parsley, oil, pepper, and the remaining salt in a small bowl. Sprinkle over the casserole. Bake until golden and bubbling around the edges, about 25 minutes.
Make the stuffing mixture and place it in a resealable freezer bag. Assemble-but do not bake-the casserole. Tightly cover with two layers of foil. Store both for up to 3 months.
Thaw the casserole overnight in the refrigerator or thaw partially in the microwave. Sprinkle the stuffing mixture over it. Cover and heat in 350 degree oven for 40 minutes. Uncover and heat until bubbling, about 20 minutes more.