My kids are always asking me to make my famous macaroni and cheese when they come home to visit. I am also requested to bring this to cookouts or dinners. I always make a double batch and it’s funny because the host will say, "Oh good I can save some for myself." I laugh and say, "There won’t be any left." And there never is a single noodle left. When making this dish for a casual event use the disposal pans. No cleanup!
Sometimes I even like to add in fresh basil and leftover saute zucchini and summer squash! Of course you can add in lobster and ham if you want to make this an entire meal.
This is also this amazing cheese called Parrano — you can use this cheese to make a great macacaroni and cheese. Try with just this cheese alone to enjoy the taste of Parrano!
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- 1 stick unsalted butter
- 12 Ounces cheese ends from your deli
- 6 Ounces havarti or Gruyere and 6 ounces Monterey Jack cheese
- 12 Ounces package Cheddar cheese
- 1 Cup milk
- 1 Pound pasta (cavatappi)
- 1 Teaspoon sea salt
- 1/2 Teaspoon or more freshly ground pepper
- 2 Tablespoons flour
- 1/4 Cup Italian breadcrumbs
- Cooking spray
Preheat oven to 350 degrees.
Boil water in a large pot and add a big scoop of salt. Cook the pasta based on the box directions minus 3 minutes, and drain.
In another large pot, melt the butter (do not let the butter brown), using a whisk add in flour and mix until you form a couple of balls at the bottom of the pan.
Add the milk and whisk more. Slice the cheese ends, and grate the Cheddar cheese. Melt all together then add salt and pepper.
Mix the pasta and cheese sauce together. Coat a 9-by-13-inch dish with cooking spray (even the sides). Put the mixture in the dish and sprinkle with a light coat of breadcrumbs.
Bake for 30 minutes; let sit for at least 5 minutes before serving.