• Carly Zimmaro

Mac & Cheese


Not sure how it took me this long to give you guys a stellar Mac & Cheese recipe. And when I say cheese, I mean CHEEEEESE. There is never enough cheese and this dish is packed full of it, were talking over a pound of cheese here guys. Because why not? Go big or go home.

Now there's two important parts to this Mac & Cheese. The type of pasta you use and most importantly, the cheese.

The three kinds I used were Gruyere, Cheddar and then this cheese Kerry Gold makes that I grabbed in curiosity and it was delicious. Pick the cheeses that make your heart sing and make sure at lease one of them is a melty stringy kind. That's why I love Gruyere, it melts so beautifully.


And if I have to say this - please shred the cheese yourself. Pre shredded cheeses just don't cut it here. You want the best and you want fresh grated.

The noodles. I do love me some elbow but I have a hard crush on the spirals. They are called Cavatappi. I just love how much they stand out underneath all of the cheese and how they hold their shape and don't mush or fall apart easily.

This Mac & Cheese, ok, no lie...reminded me of chick fil a mac. You know the sweet dream of creamy mac they sell? With the browned cheesy bits throughout it? That.


So I baked this covered at first then I baked it a little more uncovered and the bottom got nice and lightly golden browned so you've got the lil crispy bits ontop and then that glorious cheese shell on the very bottom and then all in between was creamy richness. It was to die for.

Need I say more?

Mac & Cheese

yield: 6-8 servings

prep time: 15 minutes

bake time: 45 minutes

Ingredients:

  • 8 oz Cheddar Cheese, I used Boars Head Vermont

  • 8 oz Gruyere

  • 7 oz Kerry Gold Dubliner Natural Cheese

  • 1 box Cavatappi

  • 1/2 stick of butter

  • 1 Tbs flour

  • 2 c light cream or milk

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 1/4 tsp fresh cracked pepper

  • salt to taste


Directions:

  1. Cook the pasta halfway. I used about 3/4 of the box and I munched on the rest but I also used a smaller dish so use as much pasta as needed.

  2. When the pasta is halfway cooked and has a little bite to it, drain and rinse under cold water and set aside.

  3. Preheat oven to 400 degrees.

  4. In a large pot over medium low heat melt your butter.

  5. Add in your flour, whisking until clumps are gone, and cook for 3 minutes.

  6. Slowly add in your milk, whisking 1 cup at a time, until smooth and starts to thicken.

  7. Now - add in half your cheeses, you can just eye ball this. The cheesy mixture will start to become very thick and almost like a sheet.

  8. In an ungreased baking dish layer in half your pasta and cover with half of the cheese sauce. Then top with half of your remaining shredded cheese.

  9. Layer on the rest of your pasta, remaining cheese sauce and remaining shredded cheese.

  10. Cover your mac & cheese with a layer of parchment then a layer of foil. This helps to make sure cheese doesn't stick to the cover when baking.

  11. Bake for 30 minutes then uncover and bake an additional 20-25 minutes until top is lightly golden brown.

  12. No need to let cool, we want this hot mac!

  13. ENJOY!

what do you call a fake noodle?



an IMPASTA!

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