Description
A spooktacular twist on classic mac and cheese, featuring ghost-shaped mozzarella for a fun Halloween flair.
Ingredients
Scale
- 1 lb elbow pasta
- 4 tbsp unsalted butter, softened
- 4 tbsp flour
- 3 cups milk
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- 10–12 slices mozzarella, cut into ghost shapes
- Sesame seeds or peppercorns (for ghost eyes)
- Optional: Extra cheddar or breadcrumbs for topping
Instructions
- Boil a pot of salted water and cook 1 lb of elbow pasta until al dente. Drain and set aside.
- In a saucepan over medium heat, melt 4 tbsp of butter. Whisk in 4 tbsp of flour and cook for about 2 minutes to form a roux.
- Gradually pour in 3 cups of milk while whisking continuously. Stir until the mixture thickens.
- Remove from heat and stir in 2 cups of shredded cheddar and 1 cup of grated Parmesan until melted. Season with salt and pepper to taste.
- Fold the cooked pasta into the cheese sauce until well-coated.
- Transfer the mixture to a well-buttered casserole dish.
- Place ghost-shaped mozzarella on top and use sesame seeds or peppercorns as eyes.
- Preheat the oven to 375°F (190°C) and bake for 20-25 minutes until bubbly and golden.
- Serve hot, scooping out portions with a ghost on each serving. Enjoy!
Notes
For leftovers, allow to cool, then cover tightly. Store in the fridge for up to 3 days. Reheat at 350°F (175°C) adding milk for creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg