Winter is all about comfort food. Am I right? Things like hot, bubbly, cheesy deliciousness like homemade mac ‘n cheese!
I’ve never been one for boxed pasta. Homemade is so much better. And it doesn’t actually take that much longer to prepare. So, boil that pasta – any shape will do – and mix up this perfect cheese sauce. This mac ‘n cheese is a wonderful side dish for a gathering or often I’ll bread and pan fry Parmesan-crusted chicken to slice and serve on top.
One last tip before you scan the recipe … my favorite place to buy fancy cheeses is Grocery Outlet. There you’ll find fontina, gouda, and more at a great price!
- Butter, for greasing
- 12 ounces macaroni pasta noodles
- 2 cups cream
- 2 1/2 cups milk
- 2 tablespoons flour
- Salt and pepper
- 1 cup mozzarella
- 3/4 cup Parmesan
- 2 cups speciality cheese – fontina, gouda, another, or a mix
Boil pasta according to package directions.
Preheat oven to 375 degrees and butter a 9×13 pan, set aside.
In a large mixing bowl whisk cream, milk, flour, salt, and pepper. Add grated cheeses, reserving a little of each to top the pasta before baking.
Drain pasta and add to milk and cheese mixture. Gently toss with a spatula until well mixed and then top with reserved cheese.
Bake for 20-25 minutes or until the liquid bubbles. Allow to set for 5-10 minutes before serving.