I guess I have never grown up, I still adore macaroni and cheese. As a child we used to eat this a few times a month. It is great warm out of the oven, but stands the test of time and can be eaten cold the next day! I have upped the anty and changed elbow to penne, and found that it not only makes each bite cheesier (the penne tube is straight and long so the cheese naturally hides inside), but my family prefers it. I think if it can pass the harshest critics it is a winner.
Enjoy!!
Macaroni and Cheese
Ingredients:
1 (16 oz) package penne pasta
3 Tbsp butter
3 Tbsp flour
1 ½ cup heavy whipping cream
1 ½ cup milk
4 oz blue cheese
2 ½ cups Colby jack cheese, divided
1 cup pepperjack cheese
¼ cup parmesan cheese
¼ tsp pepper blend
1 tsp ground mustard
1 tsp nutmeg
Directions:
* Prepare pasta according to directions, drain and set aside.
* Melt butter in a medium saucepan over medium heat. Turn the heat to medium/low and whisk in flour until blended; cook, whisking constantly. Mixture will bubble up, and turn a golden brown in color. This is okay…you are making roux, and it generally takes less than 3 minutes. Gradually add in cream and milk, and seasonings; cook 3-5 minutes or until thickened. Stir in blue cheese, 2 cups Colby jack, pepperjack and parmesan until smooth. Add in pasta and stir until well coated. Spread in 11 x 13 glass or ceramic baking dish. Sprinkle reserved 1/2 cup of Colby Jack on top of macaroni and cheese.
* Bake, covered with foil, at 350 degrees for 40 minutes. Remove foil and bake an additional 5 minutes or until golden and bubbly.
A lot of cheesy flavors going on. Yum.
I play around with the combination of cheese, but this is still my favorite!