Ultimate Mac & Cheese
Kimberly
ingredients
- Butter for pan
- 1 lb. penne rigate
- 2 cups heavy cream
- 2 cups whole milk
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
- 1/2 cup panko (Japanese bread crumbs)
- 2 cups (1/2 lb) grated American cheese
- 1 1/3 cups (1/3 lb.) grated Monterey jack cheese
- 2 teaspoons fresh parsley
- 2 teaspoons grated Parmesan cheese
directions
- 1
1. Preheat oven to 350°. Butter a 9x13 casserole dish.
- 2
2. Bring 6 quarts of salted water to a boil. Add the pasta and cook until al dente 9-10 minutes, drain.
- 3
3. Combine the cream, milk, cayenne and nutmeg in a large saucepan over medium-high heat and reduce by half in about 15 minutes. (Once the mixture starts to simmer, stir to break the layer of foam so that it will not boil over.) Reduce the heat to medium-low, add the American and Monterey Jack cheeses, and whisk until blended. Season with salt & pepper.
- 4
4. Add the penne and stir vigorously, this will help to release starch and help thicken the sauce.
- 5
5. Pour or spoon the pasta in the baking dish. Combine the panko, parsley and Parmesan cheese and sprinkle over pasta. Bake until bubbly and golden, approximately 15 minutes.
Source: Kimberly
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