A pound. Here’s the whole shebang. Raves guaranteed or drinks are on me.
Macaroni & Cheese (modified from Mitchell Davis’ Kitchen Sense)
Makes 6 to 8 servings
4 tablespoons unsalted butter
4 small bread heels, ground into crumbs
4 ounces parmesan, grated
8 ounces extra-sharp cheddar cheese, shredded
8 ounces aged gouda, shredded
1 pound cavatappi
3 tablespoons all-purpose flour
2 cups milk
2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce
8 ounces cream cheese
Preheat the oven to 400°F.
Grease a 2-quart baking dish with a 3 tablespoon slice of butter, and throw the rest of the butter in a 3 quart saucepan. Shake half the breadcrumbs around in the dish so they stick to the sides and bottom. Combine the other half of the breadcrumbs with half the parmesan and set aside.
Cook the pasta in a stockpot half-full of water for 7 minutes. Drain and return to the pot.
Over medium high heat, melt the butter in the saucepan, add the flour and stir with a wooden spoon until the roux smells like toasted flour, about 2 minutes. Add the milk and whisk until the mixture boils and thickens, about 4 minutes. Lower the heat and whisk in the mustard and Worcestershire sauce. Add the cream cheese and stir until melted.
Pour the shredded cheese over the pasta, and pour the hot cream sauce over that. Stir until well combined. Spoon into the baking dish, sprinkle the bread crumbs and parmesan on top, and dot with the remaining tablespoon of butter. Bake for 40 minutes.