Tuesday, October 26, 2010

Mac and Cheese

Bechamel sauce
  • 5 c. milk
  • 3 T. flour
  • 3 T. butter
 Veggie mixture
  • 1 large red pepper (diced)
  • 1 small red onion (diced)
  • 2 t. garlic salt
  • 1 t. white pepper
  • 1 T. dried oregano
  • 1 T. smoked paprika
Cheese Mix
  • White cheddar (8oz) grated
  • Yellow cheddar (8oz) grated
  • Mozzarella (8oz) grated
  • Reserve 4 oz for topping.
1 # corkscrew pasta cooked to box directions and drained well.

In a small pot heat your milk to a simmer. In a medium pot melt the butter and add flour to make a roux.

Slowly add milk to roux and stir constantly. Cook and stir until thickened and smooth. Slowly whisk in cheese, little at a time so it melts and blends in. Stir and continue adding cheese until it's all added and melted.
Sauce should be slightly thick and smooth.

\Meanwhile melt 2 T. butter and saute your diced veggies until they are browned and caramelized, (med. heat). Add spices. Stir veggies in to cheese sauce.

Spray coat a 4 cup casserole, set aside.

In a large bowl mix pasta and sauce together. Stir gently to coat pasta  Place in casserole, top with remaining cheese and bake at 325* for 20 minutes or until golden brown.
Let rest 5 minutes. Serve.

serves 6-8

1 comment:

  1. While this in NO way is "diet" nor how I make it at home....
    My partner and I created this in Pastry Class today....It was voted #1 by the Chef and our classmates...out of 10 entries....