If not murdering than striking for sure, macaroni and cheese (Mac and Cheese) will evoke the splash of bright emotions and feelings!
- 1.5 pounds Rigatoni Pasta, cooked according to package (salt the water)
- 1.5 lb extra sharp white cheddar, freshly shredded (stop being lazy)
- 1/2 lb deli sliced fontina
- 1.5 c. Panko breadcrumbs
- 1/2 lb deli sliced Gruyere
- 2.5 c. heavy cream
- 2.5 c. half n half
- 2 tbsp. minced garlic (I had some roasted minced garlic in the fridge)
- 3 tbsp. parsley
- 1 tea. kosher salt
- 1 tea. black pepper
Mac and Cheese. Directions:
Preheat the oven to 350 degrees. Butter a 9×13 casserole dish. Spread the cooked pasta into the dish. (I don’t need to tell you to drain it, right?) Take half of the breadcrumbs and spread them over the noodles. Add the parsley and toss it all to get a good mix. Set aside.
In a sauce pan, heat the cream, half n half, garlic, salt and pepper and cheddar (freshly shredded, right?) on medium. As it starts to melt, grab the other kinds of cheese and break off pieces to toss into the pot. The fontina is too soft for shredding and the gruyere is a pain to work with and I’ve found that it’s gonna melt regardless of how it started.
Incorporate all the cheese and continue to heat on medium until it is melted and has the consistency of a sauce.
Pour sauce over the pasta and stir it a little to “slaquer it” all over every noodle and in every crevice allowable. (I coined that term myself….I’m on a thinking roll today, huh?)
Once every noodle is coated, toss remaining bread crumbs over the entire dish and pop the dish into the oven for 20 to 25 minutes or until bread crumbs are lightly toasted.