Upside Down Mac and Cheese

I was very excited to make this as we all love mac and cheese in this house!  It seemed like it would be easy!  The cookbook said prep time was 15 minutes and cooking time was 20 minutes so I figured why not give it a try.

Well...the prep time actually took over and hour and the cook time was about 30 minutes and I still felt like it could cook longer.  It was good, but not amazing and not worth the prep time and the mess.  I probably wouldn't make this version of mac and cheese again.

Ingredients

4 cups water
1 lb uncooked elbow macaroni
3/4  cup butter
6 tablespoons flour
5 cups milk
6 3/4 shredded cheddar
1/2 cup parmesan
salt and pepper
cooking spray
1 1/2 cups breadcrumbs

Turn the Ninja to stove top high and add the water, once it boils add the pasta and cook for about 9 minutes or until just tender

Drain noodles in a colander and reserve the water

Add 1/2 cup butter to the pot and turn to medium.  Once melted, add the flour and stir.  Cook for about 3 minutes

Add milk and heat to a boil, stirring constantly, cook until thick and smooth

Stir in 6 cups of the cheddar, 1/4 cup of the parm and salt and pepper, stir until cheese is melted

In a large bowl stir macaroni, cheese mixture and 1 cup of the reserveed noodle water together

Melt the remaining 1/4 cup butter and in a bowl mix that with the breadcrumbs, 3/4 cups cheddar and 1/4 cup parm

Rinse out the pot and wipe dry.  Take the dry mixture and place it in the bottom of the pot and press it in and up a little on the sides

Add the macaroni mixture to the pot and cook on 350 for 20 minutes (i did 30)

This is how it looked when done

It was ok!