Amazing  Mac & Cheese (not your kid’s kind of lunch)

 

Ingredients

  • 6  tablespoons butter, divided
  • ¾ cup italian seasoned breadcrumbs
  • ¼ ounce Parmesan, finely grated (about ¼ cup)
  • 1 teaspoon salt
  • 8 ounces cavatappi or other short curly pasta
  • 2 ½ cups whole milk
  • ½ small onion, grated (finely chopped – about size of a clementine)
  • 1 garlic clove, finely grated
  • 2 tablespoons all-purpose flour
  • 4 ounces emmentaler cheese, grated
  • 4 ounces Gruyère, grated
  • 7  ounces sharp white cheddar, grated
  • 7 ounces baby swiss cheese, grated
  • Pinch of cayenne pepper
  • 1 lb of good curly or elbow type pasta  ( I used DeCecco Cavatappi)

Prep

Mince onion and garlic.  Saute in skillet with 4 tablespoons of butter, until translucent.   Add breadcrumbs and parmesan cheese.  Set aside.

Bring large pot of salted water to a boil .  Cook the pasta.

Grade the cheeses put aside.

In a sauce pan heat two tablespoons of butter.  Add 2 tablespoons of flour. cook until light brown.  Add warm milk slowly.   It will thicken.   Add handfuls of cheese to the sauce.   Add a dash of cayenne.

Place cooked pasta in a large glass baking dish – that has been buttered.   Add cheese, stir and coat all pasta.  Add breadcrumb topping.  Bake at 350 for 10-20 minutes.  You want the cheese bubbling and the breadcrumbs toasty golden brown.

IMG_1198  click to watch

Ready to Eat – makes fantastic left overs!!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.