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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Mac and Cheese – Go gourmet with the much-loved classic Ingredients:
8 ounces rigatoni pasta or 8 ounces penne pasta |
7 tablespoons butter |
1 teaspoon chopped garlic |
4 tablespoons flour |
1 cup buttermilk |
1 cup milk |
12 ounces smoked rambol fume cheese, grated |
1 teaspoon country dijon mustard |
1/8 teaspoon nutmeg |
20 cherry tomatoes, halved |
1/2 cup dry breadcrumbs |
1/2 cup il villaggio pecorino romano cheese, grated |
salt and pepper |
Directions:
1. Preheat the oven to 350°F.
2. In a medium saucepan, melt 4 tablespoons butter with the garlic until sizzling, but be careful not to burn the garlic!
3. Add the flour and cook for 2-3 minutes until foamy.
4. Gradually whisk in the buttermilk and milk.
5. Add the Smoked Rambol® Fumé cheese, mustard and nutmeg.
6. Check for seasonings, and fold in the cherry tomato halves.
7. Add the cheese mixture to the drained pasta and spread into a 10 1/2 inch cast iron skillet pan that has been sprayed with a non-stick cooking spray*.
8. Melt 3 tablespoons butter in a small saucepan.
9. Toss in the breadcrumbs and Pecorino Romano, and mix well.
10. Sprinkle on top of casserole and bake until bubbly and slightly browned, about 30 minutes.
11. *Or use an 11 x 7 casserole dish sprayed with nonstick cooking spray.
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