8/8/2019 My Favorite Macaroni

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Adapted from the Cook’s Country “Martini Mac & Cheese” recipe www.rookno17.com

My Favorite Macaroni & Cheese 

(with three cheeses)INGREDIENTS

1 lb. dry elbow macaroni

5 TB butter

3 tablespoons all-purpose flour

4 cups low-fat milk

4 cups shredded sharp cheddar cheese

1 cup grated Parmesan cheese

½ cup crumbled Gorgonzola cheese½ cup panko bread crumbs (found in the Asian foods sections of grocery stores)

1.  Preheat oven to 400 degrees, with rack adjusted to middle.

2.  Grease a 13x9 baking dish and set aside.

3.  Bring 4 quarts water t a boil in a large pot. Add dried macaroni and 1 TB salt, and cook, stirring often, until

al dente. Drain the pasta and return to pot.

4.  While pasta is boiling, prepare the cheese sauce by melting 3 TB of the butter in a large saucepan over

medium heat. Add the flour and cook for one minute. Whisk in the milk and 1 teaspoon salt and bring to a

simmer. Cook until slightly thickened (5-7 minutes)

5.  Off the heat, whisk in 3 ½ cups of the cheddar, ½ cup of the Parmesan, and the Gorgonzola until melted.6.  Pour the cheese sauce over the pasta and stir until evenly combined. Transfer to the prepared baking dish

and sprinkle the remaining cheeses evenly over the top.

7.  In a large sauté pan, melt remaining 2 TB butter. Remove from heat. Add panko bread crumbs and stir to

combine . Sprinkle buttered bread crumbs over macaroni

8.  Bake until the sauce is bubbling and the cheese is golden brown ~ approx. 20 minutes.

9.  Cool for ten minutes before serving.