Serves: 5
Total Calories: 414
Set Global Sun Oven out to preheat.
Melt 2 tablespoons of the butter in a small saucepan. Combine the breadcrumbs, Parmesan, parsley, and 1/2 teaspoon of the paprika in a small bowl. Toss with the melted butter and set aside.
Melt the remaining 4 tablespoons of the butter in another saucepan. Once the butter is melted, whisk in the flour, mustard, salt, nutmeg, remaining paprika and freshly ground pepper to taste until smooth. Cook over low heat until the mixture smells toasty, about 2 minutes. Add milk, whisking until smooth. Add clove garlic, return to simmer for about 10 minutes. Remove saucepan from heat and whisk in the crème fraîche. Reserve 1/2 cup of each of the Cheddar cheeses for the topping, stir the rest of the cheese into the sauce until melted. Discard the garlic clove.
Place the pasta in a baking dish; add cheese sauce, stirring to coat all of the pasta with the sauce. Sprinkle with half of the breadcrumb mixture, the remaining cheese, and then the remaining breadcrumbs. Cover with tin foil, then a tea towel and bake in GSO until bubbly, about 30 minutes.
This Succulent Solar Mac n’ Cheese recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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