A lot of stories claim that mac and cheese was created by Thomas Jefferson, Marco Polo or the cooks of China. My favorite theory? An Italian housewife invented it to introduce non-Italian Americans to macaroni. —Stephanie Sorbie, Glendale, Arizona
- 1 package (16 ounces) spiral pasta
- 3 tablespoons butter
- 3 garlic cloves, minced, optional
- 3 tablespoons all-purpose flour
- 1/8 teaspoon pepper
- Dash salt
- 4 cups 2% milk
- 5 cups (20 ounces) shredded sharp cheddar cheese, divided
- 1 cup shredded Asiago cheese
- In a Dutch oven, cook pasta according to package directions.
- Meanwhile, in a large saucepan, melt butter over medium heat. Add garlic if desired; cook and stir for 1 minute. Stir in flour, pepper and salt until blended; cook and stir until golden brown, about 5 minutes. Gradually whisk in milk, stirring until smooth. Bring to a boil; cook 2 minutes longer or until thickened.
- Remove from heat. Stir in 4 cups cheddar cheese and Asiago cheese until melted. Mixture will thicken.
- Preheat oven to 350°. Drain pasta; stir in cheese sauce. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining cheddar cheese.
- Bake, uncovered, 35-40 minutes or until golden brown. Let stand 5 minutes before serving. Yield: 15 servings.
Originally published as Two-Cheese Mac 'n Cheese in Taste of Home June/July 2012, p38
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