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mac and cheese

Contributed By: Regina | See all of Regina's recipes
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Active Time:  30 Minutes
Total Time:  50 Minutes
  12 servings
I took my mom-in-laws classic mac anc cheese and added pene pasta rather than elbows and changed to all sorts of itilian chesses
Bread crumbs for topping
1 cup plain bread crumbs
¼ cup grated parmesan chesses
Salt and pepper to taste
Pulse in food blender until mixture resembles coarse crumbles. Set mixture aside
Pasta and Cheese
4 to 6 oz fontina cheese, shredded
3 oz blue cheese crumbled
½ cup grated Romano cheese
¼ cup grated parmesan
1 lb penne pasta
1 tsp table salt
2 tsp unsalted butter
2 tsp flour
1 ½ cup heavy cream
¼ tsp salt
¼ tsp pepper
Adjust oven rack to middle and pre heat to 500 degrees

Bring 3 to 4 quarts of water to boil. Add pasta and 1 tbsp salt to boiling water. When pasta is al dente, drain about 5 seconds leaving the pasta wet.

Combine cheese in large bowl. While pasta is cooking melt butter over medium-low heat and whisk flour into butter until no lumps remain. Gradually whisk in cream, increase heat to medium and bring to boil. Stir occasionally. Reduce heat to medium-low and simmer about a minute to cook flour.

Add pasta to cheese in the large bowl. Immediately pour cream mixture over, then cover bowel with foil and let stand about 3 minutes. Uncover bowl and stir, scraping bottom of bowl until well blended.

Transfer pasta to 13 x 9 baking dish, and then sprinkle bread crumbs on top, pressing down slightly. Bake until topping is golden brown, about 5 to 7 minutes. Serve immediately.

Date Added: 10/16/2010
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