Recipes for World Central Kitchen

Mac and Cheese

Serves 6

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups whole milk

Pinch cayenne pepper

1 teaspoons salt

2 cups grated sharp cheddar cheese 

1 cup grated Swiss or Jarlsberg cheese 

1/2 pound elbow macaroni, cooked in salted water and drained

1/2 cup grated Parmesan cheese

1/2 cup dried bread crumbs

Preheat the oven to 375 degrees. In a heavy bottomed pot melt butter, mix in the flour and cook the mixture over moderate heat for 2-3 minutes, stirring constantly until you detect a nutty aroma. Using a wire whisk, slowly incorporate the warmed milk into the flour and butter mixture until well blended. Bring this to a boil, lower the heat to a simmer, and stir in the cayenne pepper and salt. Simmer for 5 minutes. Stir in the mozzarella, cheddar and Swiss cheeses, blending until thoroughly melted. 

Place macaroni in a large mixing bowl and pour the sauce over the cooked pasta tossing to coat evenly. Place the sauced pasta in a 9 x 9-inch buttered baking dish. In a small bowl, mix the Parmesan cheese with the bread crumbs. Sprinkle the Parmesan topping over the pasta. Bake for 20 to 25 minutes, until the crumb topping is golden brown