Saturday, February 19, 2011

Mac and Cheese

I love macaroni and cheese, and I love to try different recipes. This one is a favorite by far. The kids didn't like it as much, but my husband and I loved it. I devoured it. It makes a lot, so if you have a smaller family (like less then 10 people) you could probably half it. Though I have been enjoying the leftovers all week. And NEVER look up the nutritional info on this baby. It just ruins the fun.

Mac and Cheese
from Family Circle October 09
1 (16 ounce) box penne rigate
3/4 lb sharp cheddar cheese, shredded
1/2 lb gruyere cheese, shredded
1/2 cup asiago cheese, shredded ( or Parmesan)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
Preheat oven to 350 degrees Fahrenheit.
Coat a 2-quart broiler-safe baking dish with nonstick cooking spray.
Bring a large pot of lightly salted water to boiling; add penne.
Cook penne for 6 minutes; drain.
In a large bowl, toss together the cheddar, gruyere and asiago cheeses; set aside.
Meanwhile, in a medium-size saucepan, melt unsalted butter over medium heat; whisk in flour until smooth and slightly bubbly.
In a thin stream, whisk in the milk; stir in onion powder, salt and cayenne pepper.
Bring to a boil over medium-high heat; reduce heat and simmer 3 minutes.
Remove from heat and whisk in 2-1/2 cups of the cheese mixture.
In a pasta pot, stir together the cooked penne and the cheese sauce.
Pour half of mixture into the prepared baking dish.
Sprinkle with a generous cup of the cheese
Spoon in the remaining penne and top with the remaining cheese sauce.
Bake for 20 minutes.
Increase the oven temperature to broil and cook another 3 minutes or until the top is lightly browned.
Cool slightly before serving.

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