Description
A comforting and flavorful baked mac and cheese recipe enhanced with the rich taste of sardines. This dish combines creamy cheddar and Parmesan cheese sauce with tender pasta and gently flaked sardines, topped with a crispy breadcrumb and herb crust, perfect for a satisfying meal.
Ingredients
Scale
Pasta
- 10.5 oz elbow macaroni or small pasta shells
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 7 oz sharp cheddar cheese, grated
- 1 oz Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- Salt, to taste
Sardines and Topping
- Two 4.2 oz cans sardines in olive oil, drained and gently flaked
- 1/2 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons grated Parmesan cheese (for topping)
- 1 tablespoon olive oil, if needed for toasting breadcrumbs
Instructions
- Prepare Oven and Baking Dish: Preheat the oven to 400°F. Lightly grease a medium baking dish to prevent sticking and prepare for baking.
- Cook Pasta: Boil the elbow macaroni or small pasta shells in a large pot of salted water until al dente. Drain thoroughly and set aside for the cheese sauce.
- Make Roux: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and sauté for about 1 minute to cook off the raw flour taste and develop flavor.
- Prepare Cheese Sauce: Gradually pour in the whole milk while whisking continuously to prevent lumps. Continue stirring until the sauce thickens, about 3 to 4 minutes.
- Incorporate Dairy and Seasonings: Remove the sauce from heat and stir in the grated sharp cheddar cheese, Parmesan cheese, Dijon mustard, garlic powder, ground black pepper, and salt until the mixture is smooth and creamy.
- Coat Pasta: Add the drained pasta into the cheese sauce and stir well to ensure each piece of pasta is evenly coated with the creamy sauce.
- Add Sardines: Gently fold in the flaked sardines into the pasta and cheese mixture, taking care to keep the sardines in chunks rather than breaking them up too much for texture.
- Transfer and Assemble: Pour the combined pasta and sardine mixture into the prepared baking dish, spreading evenly.
- Combine Topping: In a small bowl, mix together the breadcrumbs, chopped fresh parsley, grated Parmesan cheese for topping, and olive oil if you prefer to moisten the breadcrumbs for crispness. Sprinkle this mixture evenly over the pasta in the baking dish.
- Bake and Rest: Bake the dish in the preheated oven for 12 to 15 minutes until the topping is golden brown and the sauce is bubbling. Remove from oven and let it rest for 5 minutes before serving to allow the sauce to set slightly.
Notes
- Use fresh breadcrumbs and parsley for a more aromatic topping.
- The Dijon mustard adds a subtle tanginess that enhances the cheesy flavors.
- Drain sardines well to avoid making the sauce too oily.
- You can substitute the pasta with gluten-free alternatives to suit dietary needs.
- Leftovers can be stored in the fridge for up to 2 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: mac and cheese, sardines, baked mac and cheese, creamy pasta, comfort food, cheese sauce
