Recipe by zjcfoodie
The American classic with extra kinds of cheese, let’s pull out all the stops. Having made many a Mac-n- cheese, Zac age 14, has decided that what separates a good Mac-n-cheese from a great one is the added variety of cheese. I use a mélange of stinky cheeses to add a strong cheesy taste to my Mac. I also like to incorporate tubular pasta, this way the cheese mixture goes inside. This is his brainchild: Bon Appetit ,Foodie G.
- 8 teaspoons butter
- 10 teaspoons flour
- 1 pinch salt
- 1 teaspoon pepper
- 3 cups milk
- 4 cups cheese, grated (4 cups or 1 lb, Try cheddar, mozzarella, Gruyere or Swiss)
Directions See How It's Made
- Preheat oven to 350 degrees. Grease a 9 x 13 inch pan.
- Bring a large pot of water to boil. Let the pasta cook to al dente.
- Make the roux. Melt butter in a sauce pan. Little by little add your flour so that the flour is gradually absorbed by the butter.(this is a roux ) Add salt and pepper and half your cheese to the mixture.
- Place the pasta into the greased dish and pour a bit of olive oil onto the pasta and massage the pasta so that it has a bit of the oil on each pasta.
- Top pasta using the remaining cheese. Bake on middle rack for approximately 25 minutes.