When I was a child, I would have liked to eat Mac and Cheese from the box every single day. I still remember my Dad teasing me about how when I got older and went on a date I would probably ask for Macaroni and Cheese. What can I say-I loved it! I thought all kids did. My little Brynlee, however, will not touch the stuff. If I ever offer to make it she asks me to leave the cheese off. So basically she wanted just plain noodles. That is until she tried this. This is SO much better than the stuff from the box and really doesn't take much longer to make. It is smooth, creamy, and delicious. Comfort food at it's finest!
Adapted by Head Chef Dan Kish
Ingredients
1 (16-ounce) package of rigati pasta (or other small pasta shells)
¼ cup butter
½ cup all-purpose flour
2½ cups 2% reduced fat milk (or cream)
6 slices white American cheese, chopped *
1 cup (8 ounces) shredded extra-sharp white Vermont cheddar *
1 tablespoon Dijon mustard
1 teaspoon kosher salt
¼ teaspoon hot sauce
Directions
1. Prepare pasta according to package directions.
2. Melt butter over low heat. Whisk in flour and cook 1 minute, whisking constantly.
3. Gradually whisk in milk (or cream); cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.
4. Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.
5. Stir in pasta and cook over medium heat for 1 minute (or until thoroughly heated).
Serves 4 to 6
* I have made this recipe with white American Cheese and White Cheddar, and also with regular American Cheese, and Extra Sharp Cheddar Cheese. Using the White Cheddar gives it a little bit deeper of a flavor, but both ways were delicious!
Comments