- 2 quarts water
- 8 ounces elbow macaroni (or other small pasta)
- ½ teaspoon salt
- 1¼ cups heavy cream
- ¼ cup salted butter
- ½ cup seasoned bread crumbs
- 4 ounces shredded Gouda cheese
- 2 ounces finely shredded Parmesan or Romano cheese
Preheat oven to 400°. Coat a 2″ deep, 7″ by 11″ serving dish with cooking spray or grease lightly. Bring the water to a boil in a 4-quart saucepan. Add the macaroni and cook as directed on the package. Drain and put back in the saucepan. Add the salt and cream and combine. Pour this into the prepared dish (it will be soupy).
Meanwhile, microwave the butter in a medium glass bowl in 30-second intervals until melted. Add the remaining ingredients and combine. Sprinkle this evenly over the macaroni. Bake for 16-18 minutes, until golden brown on top. Let stand 5 minutes before serving. Cover and refrigerate leftovers (the macaroni will completely absorb the cream and you will be left with buttery, bready, cheesy noodles—if you have any leftovers; don’t count on it…). Serves 4-6.
Meat Lover’s Option—Add between 1-2 cups of any kind of diced, cooked meat to the pasta—this is a good place to use up some leftovers (you can cut up 2 or 3 hot dogs and watch this disappear extra fast…).