When most of us think of Macaroni and Cheese, we can not get past the image of the plastic bag of miniature elbow noodles and orange powder that we prepare for our kids. Thankfully, a generation of fans of that boxed concoction have now grown up and invented many delectable variations that are more compatible with the mature palate. Creativity knows few bounds, and the variations are countless. But after experimenting with numerous combinations, we found this to be the creamiest, most flavorful Mac and Cheese recipe yet. Save the elbow noodles and orange powder for the kids.
- 16 Ounces of penne or seashell pasta
- 2 ½ Tablespoons of Butter (we recommend Fresh Amish Butter)
- 2 Tablespoons of all-purpose flour
- 2 cups of milk
- 4 Ounces of Grated Smoked Gouda cheese
- 4 Ounces of Grated Medium-Sharp Orange Cheddar cheese
- ½ teaspoon of salt
- ¼ teaspoon of ground white pepper
- Dash of garlic powder
- 1 cup of breadcrumbs
- Preheat oven to 375 degrees (190 degrees C). Lightly grease a 10-inch casserole dish.
- Bring a large pan of lightly salted water to a boil, add pasta and cook for about 8-10 minutes until tender; drain.
- Melt the butter in a small saucepan over medium heat. Stir in the flour and cook until it is consistent. Stir in the milk, salt, pepper, and garlic. Simmer, stirring constantly until sauce is thick and smooth enough to coat the back of a spoon. Remove from heat and stir in both cheeses.
- Combine finished pasta and cheese sauce. Transfer to prepared casserole dish.
- Spread breadcrumbs over top. Bake in preheated oven for 15 minutes or until heated through.
Makes 8 servings.