Ingredients:
For the pasta:
-1 lb cavatappi
-6 tbsp butter
-6 tbsp flour
-1 medium onion, diced small
-4 cups whole milk, heated in saucepan
-16 oz gruyere cheese, shredded
-8 oz white cheddar, shredded
-8 oz mozzarella, shredded
-¾ tsp cayenne pepper
-Salt and pepper to taste
For the breadcrumb topping:
-2 cups of breadcrumbs
-½ cup grated parmesan
-6 tsp butter, melted
Directions:
1. Preheat the oven to 375 degrees
2. Boil the cavatappi until al dente, drain and set aside
3. In a small fry pan on medium heat, use 1 tsp of butter and cook onions until they start to brown, set aside
4. In a large saucepan, melt the butter and add the flour on medium heat, whisking constantly
5. Add the warm milk slowly to roux, whisking constantly and reduce the heat to low
6. Stir until the liquid is thick, about 6-8 minutes. Remove from heat
7. Add salt, pepper and cayenne pepper
8. Slowly add all of the cheeses, stirring constantly
9. Finally, add the pasta and stir until well combined
10. In a deep baking dish, sprayed with pam, add the mac and cheese
11. In a small bowl, add the breadcrumbs, parmesan cheese and butter. Mix well
12. Sprinkle breadcrumb mixture on top of pasta and cook in oven for 30-35 minutes
13. If the breadcrumbs start to get too dark, cover with foil and continue cooking
Kommentare