Print

Joe’s Creamy, Cheesy Baked Pasta – An Elevated Mac & Cheese

  • Author: Stacey McNeill

Description

My favorite Mac & Cheese relies on really good ingredients. Try not to skimp on the quality of the cheese or the pasta, but you can certainly substitute other cheese according to your preference and availability.


Ingredients

  • 1 pound (16 oz) sharp cheddar cheese, about 4 to 5 cups shredded (use a good quality reserve cheddar like Kerrygold, aged 2 plus years)
  • 5 ounces Pecorino Romano cheese, about 1 1/4 cups shredded
  • 1 pound small pasta or macaroni (we like organic Gemelli from Garofalo)
  • 5 cups whole milk (I use A2 milk when I can find it)
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose organic flour
  • 1/4 teaspoon cayenne (optional)
  • Kosher salt, to taste (If your cheese is very salty, you may not need to add salt)
  • freshly ground white or black pepper, to taste

TOPPING

  • 1 1/4  cup panko or other dry bread crumbs
  • 1/2 cup shredded Pecorino Romano or Parmesan
  • 4 tablespoons butter, melted
  • 1/2 teaspoon smoked paprika (optional)

Instructions

  1. Preheat oven to 375 degrees. Prepare a 9 x 13 inch baking dish by greasing with an olive oil spray or other oil.
  2. Fill a large pot with water and a generous amount (a couple tablespoons) of salt, and place on high heat to boil for the pasta. Once the water is boiling, add the pasta/macaroni.  Boil the pasta a couple minutes less than the package directs, so the pasta is just short of al dente. Drain pasta and rinse with cold water.
  3. While water is coming to a boil, grate the cheeses if you haven’t already. Then make your Béchamel sauce. Heat the milk in a medium sized saucepan. In a large saucepan melt the butter and whisk in the flour. Keep whisking and cook over medium heat for a few minutes, until the mixture bubbles, thickens a bit, and turns a bit darker golden shade. Gradually add the warm milk, whisking constantly. Continue whisking slowly until the sauce thickens a bit and bubbles begin to appear. Then continue whisking while cooking another couple minutes until the sauce thickens a bit more. Add cayenne if desired. Add the shredded cheeses gradually, mixing with a wooden spoon or spatula.Taste and add salt and/or pepper if desired.
  4. Add the drained and rinsed pasta to the cheese sauce and mix well.
  5. Pour the pasta and sauce into the prepared baking dish.
  6. Mix the panko or bread crumbs with melted butter, paprika, and Parmesan or additional Pecorino-Romano. Sprinkle topping evenly over the pasta.
  7. Bake for 25 to 30 minutes or until the crumbs are golden brown and the sauce is bubbling up through the topping.