Macaroni and Cheese is another special occasion food in our house. Since I only get to enjoy it once a year or so I don’t hold back by using any reduced fat dairy products. I usually make it for when we have company so leftovers are not really and issue. If there is a portion or so still in the dish when the guests have gone home I freeze it for a treat on a later day.


6 tablespoons butter, divided

2 tablespoons dry breadcrumbs

2 tablespoons freshly grated Parmesan cheese

1 tablespoon flat-leaf parsley, chopped

1 1/2 teaspoons paprika, divided

1/2 cup all-purpose flour

2 teaspoons dry mustard

1 teaspoon salt

1/4 teaspoon ground nutmeg

freshly ground pepper

2 1/4 cups milk

1/2 cup crème fraîche

1 clove garlic, peeled

8 ounces grated extra-sharp white Cheddar cheese, divided

4 ounces grated mild Cheddar cheese, divided

8 ounces cavatappi pasta, cooked al dente, drained and rinsed with cold water


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. When 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, then the remaining breadcrumbs. Cover with tin foil, then a tea towel and bake in GSO until bubbly, about 30 minutes.

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