Monthly Archives: May 2020

Serves 8 

INGREDIENTS

• 1 lb. dried elbow pasta
• 1/2 cup unsalted butter
• 1/2 cup all purpose flour
• 3 cups whole milk
• 2 cups grated medium sharp cheddar cheese divided (measured after grating)
• 2 cups grated Gruyere cheese divided (measured after grating)
• 2 cups grated mozzarella cheese divided (measured after grating)
• 1/2 Tbsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. paprika

DIRECTIONS

1. Preheat oven to 350 degrees F and grease a 3 qt baking dish (9×13″).  Set aside.
2. Bring a large pot of salted water to a boil.  When boiling, add pasta and cook 1 minute less than the package directs for al dente.  Drain and drizzle with a little bit of olive oil to keep from sticking.
3. While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles.  Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
4. Melt butter in a large saucepan over medium heat.  Sprinkle in flour and whisk to combine. Cook for approximately 1 minute, whisking often.  Slowly pour in about 2 cups or so of the milk, while whisking constantly, until smooth. Slowly pour in the remaining milk, while whisking constantly, until combined and smooth.
5. Continue to heat over medium heat, whisking very often, until thickened to a very thick consistency. 
6. Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine.  Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
7. In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully.  Pour half of the pasta mixture into the prepared baking dish.  Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.
8. Sprinkle the top with the last 1 1/2 cups of cheese and Panko breadcrumbs (or homemade) and bake for 15 minutes, until cheese is bubbly and lightly golden brown. Enjoy!