04 July 2013
Baked Mac N' Cheese
Everyone like mac n' cheese, right? Who doesn't love a nice hot bowl of the gooey goodness? With all the pasta salad going around for the 4th of July, why not use some of the extra pasta to make this dish?
We'll begin with the most important part, the bechamel. If you've never created a bechamel sauce, don't fret! It's not as difficult as it may seem. The "mother of sauces" -- as some call it -- is basically a mixture of flour, butter and milk. Make sure to keep whisking while cooking your white sauce up, you do NOT want to burn it!
This simple recipe can usually be put together with fairly common supplies found in most kitchens with the exception of smoked salt.
½ lb or about 2 cups of medium tubular pasta
¼ cup Flour
½ tsp hickory smoked salt
½ tsp dry mustard
¼ tsp black pepper
2 ½ cups 2% milk
3-4 cups shreded Rumiano Org. Sharp Cheddar.
3 tbsp Rumiano Organic Salted Butter
1. Pre-heat the oven to 375° F.
2.Cook the noodles until al dente, firm but not hard. The noodles will soak up your cheese sauce while baking! Once the noodles are ready, place them aside and let them cool.
3. Using a medium saucepan (or saute pan), melt butter over medium heat.
4. Add flour, salt, mustard, pepper, etc. Stir for a couple minutes and make sure it doesn't burn!
5. Slowly pour in milk while stirring constantly.
6. Keep whisking for about 10 minutes, until the bechamel has become thick and creamy.
7. Once thickened, remove from heat and add 2 cups of shredded Rumiano Org. Sharp Cheddar. Keep whisking until the cheese has melted.
8. Pour about half of the noodles into a 2 quart casserole dish.
9. Pour half of the cheese sauce on the noodles and then add the rest of the noodles on top and repeat until casserole pan is filled.
10. Sprinkle remaining Rumiano Org. Sharp Cheddar on top, and bake for 25-30 minutes.
Once you've let the dish sit for a couple of minutes, serve and enjoy!
We hope that all of you had a great 4th of July, to friends in the US and abroad!