Friday, October 23, 2009

Mac & Cheese

• ¾ pound Cellantani Pasta
• 1 item Heavy cream
• 4 tablespoon Butter
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 teaspoon Cayenne pepper
• 1½ tablespoon All purpose flour
• 1 cup of each, shredded provolone, white cheddar, sharp cheddar, and Monterey jack cheeses
• 1/2 cup All cheeses combined for topping


Cook pasta in shockingly salty boiling water until tender. Drain and reserve to the side. In a sauce pan melt butter over medium high heat. Once melted stir in flour and cook through for 1 minute. Slowly whisk in heavy cream so no lumps form. Bring to a boil and immediately turn off. Add cayenne pepper, salt, pepper, and cheese. Stir until cheese is melted. Add pasta and pour mixture into a greased baking dish. Top with remaining cheese and b

Top with remaining cheese and bake at 400 degrees for 10-15 minutes, or until golden brown.

No comments:

Post a Comment