This one has become my frenemy. It is why I exercise. I both love and despise it.
It took me awhile to perfect it. I’m
super sorry to the friends I tried it out on before I got the seasonings
quite right. We’re there. It’s now safe to eat.
And it’s EASY. The only bummer is the tired hand you’ll have from grating all of that cheese.
Boil your choice of pasta (I love cavatappi ’cause it’s just so fun) in water salted with a teaspoon of salt until al dente.
Ingredients
1 lb. pasta
1/2 c. butter
1/2 c. flour
4 c. milk
6 c. sharp or white Cheddar
1 T. salt
1 T. pepper
2. T. butter
1/2 c. panko bread crumbs
Directions
Boil your choice of pasta (I love cavatappi ’cause it’s just so fun) in water salted with a teaspoon of salt until al dente.
While the pasta is cooking, melt 1/2 c.
(1 stick) of butter in a large saucepan over medium heat. Sprinkle in
1/2 c. flour and whisk together for 2-3 minutes to let it cook.
Slowly pour in 4 cups of whole milk
(don’t skimp here–in fact you can even use some cream) whisking as you
go until smooth. Add in 6 cups freshly shredded Cheddar (I use white or
sharp). You can mix your cheeses if you’d like. Last time I made it I
substituted in one cup of Gouda for one cup of the Cheddar and my
husband declared it the best yet. I’ve also added in
Parmagiano/Reggiano as well.
Add in 1 T. salt and 1 T. pepper. It’s a
lot of spice, but you’ll need it. If you’re not huge pepper fans cut
that down a bit, but you need the full amount of salt for this amount of
pasta. I use Kosher or sea salt or my new favorite Real Salt.
Put the whole hot, gooey mixture into a buttered 9×13 pan.
In a small skillet, melt 2 T. butter over
medium heat. Add in 1/2 c. panko bread crumbs. Stir constantly until
golden brown. Sprinkle over the macaroni.
Bake in a 325 degree preheated oven for 12-15 minutes.
Hot, cheesy perfection.
Serves approx. 6-8 as a main dish or 10-12 as a side.
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