Homestyle Burnt Top Macaroni and Cheese
This recipe is good with macaroni that so many of us grew up to or corkscrew pasta (Cellentani pasta that's an evolved pasta that I think holds more cheese and add to the oooh and ahhh out of the oven and onto the fork and mouth. Be sure to get a burnt top bite in each first bite!
Ingredients
- box of Cellentani pasta (optional to macaroni)
- cheddar cheese block of slices.
- salt
- white pepper (optional)
Instructions
- Cook pasta al dente or soft.
- Drain and pour 1/3 into baking pan.
- Add a layer of cheese.
- Do steps 2 and 3 two more times on the top 1/3 layer and at the top layer of the pan.
- Set on top oven shelf leaving top of pan about 4 or more inches from the top of the oven.
- Turn on broil setting and oven light and watch for a couple minutes. When the top layer starts to have burnt spots, watch for a few more seconds and then turn the oven off. Wait until oven heat cools down before pulling out of the oven as broiling heat is very hot.
- For a healthy, low-calorie version of this recipe with a bit of a umami taste: use nutritional yeast healthy "cheese" flavoring that's high in fiber (helpful for losing weight), some essential B-vitamins and minerals that affect metabolism, growth, and so much more. It has a umami cheese taste that's perfect. Note: the cheese won't melt like regular cheese you would buy at the store. It has a powdery, slightly melted texture. For the burnt top cheese effect, use just one layer of regular cheese.