Revive the good old Mac & Cheese for you and your kids
Recipe by: Stephanie Magilow
Stephanie grew up in a meat & potatoes world until she was exposed to the culinary world. She ran a successful wedding cake business in Austin until moving to Dallas. Her cooking is inspired by French & Italian cuisine and by local farmers.
INGREDIENTS - 4 servings
1 Package Penne Rigate, can be replaced with Pappardelle or similar pasta
2 Tablespoons Unsalted Butter
2 Tablespoons All purpose Flour
1 Cup Whole Milk
lb 10-Year Cheddar Cheese
lb Cheddar Cheese
lb Gruyere Cheese
Teaspoon Sea Salt
Teaspoon Black Pepper ground
Preheat oven to 350 degrees.
In a bowl, combine all of the grated cheese and set aside.
Bring a large pot of water to a boil over high heat. Generously salt the boiling water. Cook the pasta, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain the pasta into a 9”x12” baking dish.
Meanwhile, in a small saucepan over medium heat, melt the butter and once melted, add the flour. Cook flour and butter approximately 2 mintues or until the mixture turns a brown-chestnut color, being sure not to burn the butter mixture
Add milk, half of the grated cheese mixture, salt and pepper and continue stirring until the sauce thickens, approximately 5-7 minutes
Pour the cheese sauce over the past and stir to combine. Spread the pasta evenly in the pan and top with the remaining grated cheese.
Bake for 25-35 minutes or until cheese is bubbly and just beginning to brown. Remove from oven and allow pasta to cool for 5-10 minutes before serving.
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