Fabu Mac and Cheese

This is my best attempt at recreating my sister-in-laws fabulous macaroni and cheese recipe. The key ingredients are farm-fresh gouda (Taylor Farm Gouda is our favorite), Vermont cheddar, cream cheese and 3 drops of hot sauce. Not to worry; there is no kick to this dish. The tabasco only enhances the flavor of the cheese. We also prefer pasta shells; they cup the cheese so nicely. Enjoy!

Fabu Mac-n-Cheese

Ingredients

• 2 cups/16 oz Macaroni or orecchiette/shells
• 2 tsp Kosher Salt
  
• 4 TBSP Butter
• 3 TBSP Flour
• Pinch pepper
• 1/2 tsp Paprika
  
• 2 cups Milk
• 1/2 cup Heavy Cream
• 1.5 cups or 12 oz grated Cheddar Cheese
• 1 cup or 8 oz. cubed Gouda (or Fontina if preferred)
• 4 oz Neufchatel or cream cheese, cubed
• 1/4 cup shredded Parmesan cheese (optional)
  
• 4 TBSP melted Butter
• 1 cup cubed bread slices or 1 sleeve Ritz crackers
• 1/4 cup grated Parmesan cheese
• 2 TBSP Parsley

Directions

1. Cook pasta in salted, boiling water then drain (pasta should NOT be fully cooked).
2. Meanwhile, melt the butter in a large saucepan over medium heat.
3. Preheat oven to 350.
4. Add the flour, pepper, paprika and stir with a whisk, constantly, for about a minute. (flour should not brown).
5. Mix in milk and cream and stir continuously until steaming, but not boiling.
6. Add cheeses, slowly, until they melt.
7. Add hot sauce and stir in pasta.
8. Mix and turn into greased, large casserole dish.
9. Mix bread crumbs/crackers, melted butter, parmesan cheese and parsley and sprinkle on top.
10. Bake uncovered at 350 degrees F for 30 minutes.

cc2.0 image by robjtak