Thursday, January 2, 2014
Baked Mac and Cheese
1/2 lb of corkscrew pasta(or any pasta you like) cooked according to pagkage directions and drained.
4 tbsp of unsalted butter.
4 tbsp of flour.
Salt and pepper to taste.
2 cup of whole milk, warmed in either a microwave or in a small pan.
1 cup of extra Sharp Cheddar, grated.
1 cup of Mozarella, grated.
1/2 of Parmiggiano Reggiano, grated.
1/4 cup of bread crumbs.
4 Oz. of Pancetta/bacon, cut into small dice.
1 tsp of olive oil.
Preheat your oven to 400 degress.
1. Saute the pancetta/bacon with olive oilin a small saute pan over medium high heat until the pancetta is
is crispy around the edges and drain with a slotted spoon onto a small plate and set aside.
2. In a large saucepan over medium heat melt the butter and add the flour, stir it together and cook it
for about a minute.
3. While constantly stirring, slowly add the milk and cook it for about 4 to 5 minutes or until the milk
turns into a custard consistency. Season with salt and pepper to taste and take of the heat.
Add all of grated Cheddar, Mozarella and half of the Parmiggiano Reggiano stir until all of the cheese
have melted, add in the cooked and drained pasta and mix together until everything is well combined.
4.Put the mac and cheese into a casserole dish and sprinkle the bread crumbs and the remaining parmiggiano evanly over the top, drizzle a touh more of olive oil over the top. Bake for about 20 to 25 minutes or until
the top is golden and bubb Adapted from : Laura Vitaly recipe.