Macaroni and Cheese

Macaroni and Cheese

Note: This recipe is designed for a 4-quart bowl, which is a large dish. I often halve this recipe if I am feeding fewer people or want fewer leftovers

Ingredients:

2 lbs pasta of choice (I prefer bowties and wheels.)

6 tbsp butter, approx

6 tbsp flour, approx

1 to 1½ cups of whole milk

2 lbs cheddar cheese, shredded

1 lb smoked gouda cheese, shredded

1 lb of a creamy cheese, like Havarti or Monterey jack, shredded

salt, to taste

black pepper, to taste

Italian breadcrumbs

1. Cook the pasta according to the instructions on the box. Feel free to under-cook the pasta since it will continue cooking in the over.

2. Preheat oven to 350F.

3. In a large pot, melt the butter over medium-low heat. Add the flour and stir so that the flour absorbs the melted butter. If necessary, add more flour. 

4. Add 1 cup of milk and stir, letting mixture get hot. Do not let boil.

5. Add the shredded cheese a handful at a time and stir, letting each handful melt. Stir constantly so that the bottom of the mixture won't burn. Continue until all the cheese has been added and is melted.

6. Add salt and pepper to taste to the cheese sauce.

7. Fill a large (4-quart) Pyrex bowl about halfway with the cooked pasta, top with a layer of cheese sauce and sprinkle liberally with breadcrumbs. Then add pasta to fill the rest of the bowl, layer with as much cheese sauce as will fit, and sprinkle the top liberally with breadcrumbs. 

8. Bake uncovered for 30 minutes.