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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 15 |
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A lot of stories claim that mac and cheese was created by Thomas Jefferson, Marco Polo or the cooks of China. My favorite theory? An Italian housewife invented it to introduce non-Italian Americans to macaroni. Ingredients:
1 package (16 ounces) spiral pasta |
3 tablespoons butter |
3 garlic cloves, minced, optional |
3 tablespoons king arthur unbleached all-purpose flour |
1/8 teaspoon pepper |
dash salt |
4 cups 2% milk |
5 cups (20 ounces) shredded sharp cheddar cheese, divided |
1 cup shredded asiago cheese |
Directions:
1. In a Dutch oven, cook pasta according to package directions.
2. Meanwhile, in a large saucepan, melt butter over medium heat. Add garlic if desired; cook and stir until tender. Stir in the flour, pepper and salt until blended; cook and stir until golden brown, about 5 minutes. Gradually whisk in milk, stirring until smooth. Bring to a boil; cook 2 minutes longer or until thickened.
3. Remove from the heat. Stir in 4 cups cheddar cheese and Asiago cheese until melted. Mixture will thicken.
4. Drain pasta and return to the pan; stir in cheese sauce. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with remaining cheddar cheese.
5. Bake, uncovered, at 350° for 35-40 minutes or until golden brown. Let stand for 5 minutes before serving. Yield: 15 servings.
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