# Before I get into this post, I hope you guys like the new layout of the site… It took a couple of days, and a couple of headaches, then glasses of wine, then tylenol, but I think it was worth the effort.
So, I have to admit I always have the ingredients for this on hand… Its a great- “oh no I’ve not made enough food for everyone” recipe. Everyone loves mac + cheese, unless that is of course, you are lactose intolerant. They also make a great party food… the photo above is from the same party as the Prosciutto pizzettes
- (makes one large rectangular oven-dish full, enough for 6 as the only side, or 8 as part of a bunch of sides. Makes about 15 cups as seen in the photo)
- 1 pack of your favorite ‘non-noodley’ pasta (about 12 oz)
- 3 tbsp white flour
- freshly grated cheese – Asiago, Gouda, Cheddar & Parmesan – ½ cup first 3, ⅔ cup parmesan.
- Fresh Breadcrumbs (1/2 cup)
- ½ brown onion, minced
- Olive Oil
- ⅓ cup Heavy Cream
- ¾ cup 1% or 2% milk
- 2 tbsp Butter
- ½ tsp Fresh-grated nutmeg
- 1 clove garlic
- ¼ teaspoon cayenne pepper (optional)
- Fresh Parsley to garnish (optional)
- Black truffle oil to garnish (optional)
- Preheat oven to 375.
- In a medium sauce pan on medium heat melt butter and sweat/saute onions until translucent, but not brown. Remove, set aside.
- Boil pasta in salted water till slightly undercooked (very al dente), Drain, set aside.
- Melt two tablespoon of butter in pan, mix in 3 tablespoons of flour to make a light roux.
- Add cream and milk a little at a time until desired consistency is reached, mixing throughly and quickly to avoid lumps. I like my sauce thick, so I use ⅓ cup cream, and ¾ cup milk. Add nutmeg and optional cayenne.
- Add Asiago, Gouda and Cheddar to sauce, mix. Add ¼ of the parmesan.
- Oil a banking dish. Crush garlic under knife and ‘wipe’ garlic on oiled dish.
- Mix pasta in sauce then put mixture in the oiled dish, ensuring that the pasta is evenly distributed throughout.
- Evenly sprinkle remaining parmesan cheese on top of pasta, then sprinkle the breadcrumbs.
- Drizzle breadcrumbs with olive oil. Bake for 20 minutes or until deep golden brown.
- Garnish with optional parsley or truffle oil.
Serve and enjoy the food and compliments!