Saturday, April 14, 2007

Suggested by Rachael, Rachael Ray's Mac-n-Cheese

The mac-n-cheese is Rachael Ray's.

1lb of your preferred pasta, I use twists

2 tablespoons butter

2 tablespoons flour

2 cups milk

2 cups shredded sharp cheddar cheese

1/2 cup shredded Asiago cheese

1/2 cup grated Parmigiano Reggiano cheese

1 teaspoon coarse black pepper

1/2 cup Italian breadcrumbs

2 tablespoons evoo

(She calls for parsley and rosemary, but I leave it out)

Boil pasta in salted water, slightly undercook.

Melt butter in a saucepan and stir in flour. Whisk in milk. Bring to a bubble. Cook to thicken milk, 2-3 minutes. Add cheeses and black pepper. Stir to melt cheeses. Drain pasta and combine with cheese sauce, transfer to a baking dish. Place bread crumbs in a bowl, add evoo (and herbs if desired). Stir to combine and top pasta and cheese. Place under broiler to brown bread crumbs.

Of course I improvise on this recipe too, and use other cheeses depending on what I have available. Tonight I am using mild cheddar, a package of shredded "Italian" cheese (Asiago, Romano, Provolone, etc), and some fresh grated Parm.

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