We celebrated Fat Tuesday this Sunday – so what better dish to make than Macaroni & Cheese! I love Mac and Cheese and this did not dissapoint! I got this from Prescription for Good Food’s blog – with just a few things added to it!
Macaroni and Cheese
1 tbsp extra virgin olive oil
2 tbsp butter
3 tbsp flour
3 cups 2% milk, heated
6 oz mild shredded cheddar cheese
6 oz sharp shredded cheddar cheese
4 oz 6 cheese Italian blend (mozz, provolone, Asiago, Fontina, & Romano)
16 oz Mini Farfalli
1/2 block Velveeta
pinch of cayenne pepper
pinch of nutmeg
Salt and pepper to taste
1/2 cup panko bread crumbs
1/4 cup grated Parmesan cheese
Cook pasta according to package directions.
Heat oil and butter in dutch oven until melted.
Stir in flour and let cook for 3 to 4 minutes.
Heat the milk until warm.
Whisk the milk into the flour mixture.
Bring milk to a boil and cook for 4-5 minutes until sauce thickens.
Add cayenne pepper, nutmeg, salt and pepper.
Add cheddar cheeses, and Italian cheese mixture until melted.
Drain the pasta well, and add to the cheese sauce.
Pour macaroni into a 9×13 baking dish, and sprinkle with bread crumbs and Parmesan cheese.
Bake at 350 degrees for about 15 minutes until the top gets slightly brown.