Dan's Favorite Mac and Cheese |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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My stepfather, Dan Kroesen, loved mac and cheese, especially at Thanksgiving. He called this recipe el primo and I named it after him. Sometimes I use 1/8 tsp cayenne pepper instead of the paprika for a little added zip. Ingredients:
1 lb pasta (small shells or elbow) |
6 tablespoons butter |
6 tablespoons flour |
1/2 teaspoon dry mustard |
1 teaspoon salt |
1/4 teaspoon paprika |
3 1/2 cups whole milk |
8 ounces whole milk mozzarella, grated |
8 ounces sharp cheddar cheese, grated |
8 ounces monterey jack cheese, grated |
2 tablespoons parmesan cheese, grated |
Directions:
1. Cook the pasta until 'al dente' on the package directions. Meanwhile, melt the butter, then add the flour and cook until the mixture loosens, like a regular roux. Add the dry mustard, salt and paprika. Add the milk and simmer about 10 minutes, until thickened.
2. Preheat the oven to 350 degrees.
3. Toss the cheeses together.
4. Place 1/2 of the pasta in a large casserole (at least a 9x13 pan, or slightly larger), sprinkle with 1/2 of the cheeses, then with 1/2 of the cream sauce.
5. Then layer the rest of the pasta, the rest of the cream sauce and top with the rest of the cheeses.
6. Bake in the bottom third of the oven for approximately 1 hour, or until the casserole is nice and bubbly with browning around the edges.
7. Let rest 5-10 minutes before serving.
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