Directions: |
Directions:Grease a 3 qt. baking dish (9x13”). Set aside. Bring a lrg. pot of salted water to a boil. When boiling, add dry pasta and cook 1 min. less than the pkg. directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking. While water is coming to a boil, grate cheeses and toss together to mix, then divide into three piles. Approximately 3 c. for sauce, 1½ c. for the inner layer, and 1½ c for the topping. Melt butter in a lrg. saucepan over MED heat. Sprinkle in flour and whisk to combine.. Mixture will look like very wet sand, Cook approximately 1 min. whisking often. Slowly pour in about 2 c. or so of the milk / half and half, while whisking constantly, until smooth. Slowing pour in the remaining of milk mixture, while whisking constantly, until combined and smooth. Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinnned out condensed soup. Stir in spices and 1½ c of the cheeses, stirring to melt and combine. Stir in another 1½ c of cheese, and stir until completely melted and smooth.
In a lrg. mixing bowl, combine drained pasta with the cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1½ c. of the grated cheeses, then top that with remaining pasta mixture. Sprinkle the top with the last of 1½ c. of cheese and bake for 15 minutes, until cheese is bubbly and lightly golden brown. * cheese variations- 2 c. cheddar, 1 c. Muenster, 1 c. Colby, 1½ c. Gruyere, ½ c. Mozzzerella.
Can put panko buttered crumbs on top to brown if desired. |
This recipe for Homemade Mac and Cheese is from