MAC AND CHEESE
Source of Recipe
Aunt Saunny
1/2 stick butter (for the pan)
1 pound medium shells (or your favorite shaped/type pasta)
2 cups heavy/whipping cream
2 cups milk
1/2 stick butter (for the casserole)
1 freshly grated nutmeg (I use the microplane)
2 cups shredded sharp cheddar cheese
2 cups Monterey Jack cheese (I've used pepper-jack too when in a
feisty mood)
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
1 teaspoon freshly cracked pepper
1/2 cup panko bread crumbs
2 tablespoons minced fresh parsley
1/4 cup grated parmesan cheese
Preheat your oven to 350 degrees...
Liberally butter your baking dish with the first amount of butter...
Cook in approximately 5-6 quarts of water your pasta until al dente,
stirring occasionally...drain thoroughly...
Combine your cream, cayenne pepper, salt and pepper in a saucepan,
until reduced slightly...about 15 minutes...(once it starts
simmering, stir often in order to "break" the layer of foam so that
it won't boil over)...
Remove from heat at this point and add your cheddar and Monterrey
Jack/and/or pepper jack....whisking constantly until well blended...
Add your pasta and stir vigorously...try not to break up the
pasta...this will release the starch in the pasta and thicken it too
much...
Pour the mixture into your baking dish...
Combine the panko crumbs, parsley, and parmesan cheese in a small
bowl and sprinkle over the pasta...
Bake until golden and bubbly...approximately 15-20 minutes, depending
on your oven...
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