Down Home Macaroni And Cheese
Recipe By: Michael Lomonaco
Serving Size: 4
1 pound Bow tie pasta
6 quarts Water
1 tablespoon Salt
4 tablespoon Unsalted butter
4 tablespoon All-purpose flour
2 cups Hot whole milk
1 teaspoon Salt
1 teaspoon Freshly-ground white pepper
1 tablespoon Dijon mustard
1/2 teaspoon Cayenne pepper
1 cup Grated Colby or Jack cheese
1 cup Grated extra-sharp Cheddar cheese
1/4 cup Grated Parmesan cheese
1/2 cup Bread crumbs
Preheat oven to 350 degrees. Bring 6 quarts of water to a boil.
Add the salt and reboil before adding the pasta. Cook the pasta
according to the package directions; about 10 to 12 minutes. While
the pasta is cooking, heat the butter over medium heat in a sauce pan
until it begins to bubble, but do not let it brown. Whisk in the
flour to create a roux for the white sauce base. Cook the flour and
butter, over low heat, for 5 to 7 minutes, add the hot milk in a
steady stream. Cook the white sauce for 10 minutes. Add the salt,
pepper, mustard, cayenne, Colby and Cheddar cheeses and cook for 2
minutes over low heat. Drain the pasta and place into a baking
casserole dish large enough to hold the pasta and all of the sauce.
Add the cheese sauce by pouring over the top. Sprinkle the bread
crumbs and Parmesan cheese over the top and bake for 15 minutes or
until the top is well browned and crusty. This recipe yields 4 to 6
servings.
Recipe Source:MICHAEL'S PLACE with Michael LomonacoFrom the TV
FOOD NETWORK
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