What adult or child doesn't love a little bit of Mac and Cheese? I know I do! I have experimented with many different types of cheeses and recipes in the past, but this creation has become my new favorite. With a little bit of tang and an overabundance of bold cheese flavor, I know I will be glad that I wrote this one down. Pair with a lighter wine such as a Pouilly-Fuisse or a Gewürztraminer. Enjoy!!
Bold Mac and Cheese
- 1lb of Shells, Penne, or Rotini noodles
- 3 oz of Grand Cru
- 3 oz of Fontina
- 3 oz of Aged Parmesan
- ¼ cup of Panko bread crumbs
Preheat oven to 375 degrees. Spray an 8x8 baking dish with cooking spray and set aside. Boil water with a dash of salt and once the water is boiling, add the 1lb of noodles. Cook noodles al dente according to directions on the box. In the meantime grate all of the cheeses and set aside. Prepare the Béchamel sauce. Recipe as follows:
- ½ cup of butter
- ½ cup flour
- 2 cups of milk
- Salt and pepper to taste
In a medium saucepan, heat butter on medium to low heat until melted. Slowly whisk in flour until smooth. Let flour and butter mixture cook together for 1-2 minutes until bubbly. Don't let the mixture brown. Slowly whisk in 2 cups of milk and heat on medium-high. Continually stir sauce until the sauce thickens.
Once sauce is thickened slowly add handfuls of the combined grated cheeses and whisk until melted and smooth on a low heat. Drain noodles and pour cheese sauce over the noodles. Gently stir until noodles are evenly coated with sauce. Pour the mac and cheese into prepared baking dish. Cover the top evenly with Panko bread crumbs. Bake for 15-20 minutes or until bubbly and edges are starting to turn golden brown.