Serves: 6-8 servings (scale up in direct proportion)
This is my version of mac ‘n’ cheese: Italian style. I use cavatappi pasta instead of elbow macaroni. I use a combination of cheeses instead of the usual sharp cheddar. But the all-important classic flavor kicks –– dry mustard and cayenne–– are still included.
Ingredients
6 tablespoons unsalted butter
¼ cup all-purpose flour
4 cups milk
1 ½ teaspoons dry mustard
⅛ teaspoon cayenne
⅛ teaspoon salt (or to taste)
1 pound cavatappi pasta
¼ pound each of shredded provolone, Asiago, and mozzarella (about 1 cup of each cheese)
⅓ cup grated Parmesan
1 cup fresh breadcrumbs (or Panko)
1 tablespoon dried oregano, crumbled.
Instructions
In a heavy saucepan melt the butter over medium heat. Add the flour and cook, whisking, for 3 minutes. Add the milk in a steady stream, whisking steadily, and bring to a boil. Add the mustard, cayenne, and salt. Whisk to combine. Simmer the sauce until it thickens, about 2-3 minutes. Set aside. Preheat the oven to 350 degrees F.
Cook the pasta in plenty of boiling salted water until it is still a bit short of al dente (firm, actually). Drain well. Butter a shallow 3- to 4-quart baking dish.
In a large bowl stir together the cooked pasta, the white sauce, provolone, Asiago and mozzarella. Transfer the mixture to the buttered baking dish. Smooth off the top.
In a small bowl, combine the Parmesan, breadcrumbs and oregano. Layer this mixture evenly over the pasta. Bake in the preheated oven for about 20-25 minutes or until golden and bubbling.
Cook’s Note: Instead of baking the mac ‘n’ cheese in one large baking dish, you can portion (before baking) individual servings in smaller baking dishes. Top with the panko or bread crumbs and bake. Reheat to order.
Recipe by Pizza Today at https://pizzatoday.com/news/mac-and-cheese/130592