Tuesday, June 13, 2017

MK's Baked Mac & Cheese

Prep time: 15 - 20 min  Bake Time: 20-25 min  Serves: 10 

OPTIONAL: 4-6 slices of bacon cut up into bits then fried crisp. Drain and set aside.

Hand grate into a bowl:

1/4 cup of Smokey Gruyere cheese
2 cups of white sharp chedder cheese
1/3 cup of Fontina cheese
1/3 cup of Parmesan-Reggiano cheese

with your hands or a fork, gently mix the cheeses together well and set aside.

Cook the pasta just until tender - set aside

1 box (1 lb) of either rotini or cellentani 

Cheese sauce:

In a saucepan, over medium heat melt a half a stick of butter and add 6 T of flour. Whisk until blended and you have a rue. About 5 min.

Slowly add

4 cups heated whole milk or half and half and whisk constantly until thickens, about 5 minutes.

Turn heat on low and add:

1 teaspoon paprika
dash of salt and pepper
Half of the cheese, whisking gently until melted

Add to the pasta and stir to coat it well. If adding bacon bits, do so now.

Lightly oil a 9x13 glass baking dish with olive oil. Add half the pasta mixture, sprinkle half of the remaining cheese on first layer. Repeat.

Bake in 350 oven for 20 - 25 minutes.

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