Mac & Cheese

Everyone’s favorite and you can make it your own or mix it up with additions such as truffle, bacon, crab, lobster…well, you get the idea. For me, less is more, so I like this simple version. Feel free to mix-up the cheeses, although Le Gruyere is king, and change the pasta.

45 minutes6
Roasted Tomato Soup
Neighbors. Shovel your neighbor’s sidewalk.

Ingredients

  • 1 lb campanelle pasta
  • 2 cups whole milk
  • 2 cups half and half
  • 1/2 cup unsalted butter
  • 4 cups sharp cheddar, shredded
  • 2 cups shredded le gruyere
  • 1/2 cup flour
  • 1/2 teaspoon paprika
  • Salt
  • Pepper

Preparation

  1. 1.Cook your pasta in boiling salted water (no oil ever) for half the time noted. You’re going to bake it so you don’t want to overcook. Drain, don’t rinse. Return to empty pot.
  2. 2.Then melt the butter in a sauce pan –medium heat. Slowly blend in the flour. About a minute. Use a whisk.
  3. 3.Then begin to add your mixture of milk and half and half. Slowly whisk to prevent clumps. Add salt, pepper and paprika.
  4. 4.Your cheeses should be combined and separated into two piles. Blend one pile into the cream and stir until melted and creamy cheesy mixture to pasta pot and blend.
  5. 5.In a 3 quart greased casserole pan, add half the creamy pasta. Then add half the remaining shredded cheeses. Add the remaining pasta then top with remaining cheese.
  6. 6.Bake at 325 degrees F for 15 minutes.
  7. 7.I like to add butter toasted panko to the top, but I do that in a pan and add at the end. This way you still get the toasty cheese topping plus the panko. About ¾ cup of panko toasted in a pan with 2 tablespoons of butter.
  8. 8.Enjoy!