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Two-Cheese Mac ‘n Cheese
A lot of stories claim that bechamel 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 the joys of macaroni. —Stephanie Sorbie, Glendale, Arizona
Ingredients
- 1 package (16 ounces) uncooked elbow macaroni
- 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 shredded sharp cheddar cheese, divided
- 1 cup shredded Asiago cheese
Directions
- 1. Preheat oven to 350°. In a Dutch oven, cook pasta according to package directions.
- 2. Meanwhile, in a large saucepan, melt butter over medium heat. If desired, add garlic 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 until thickened, about 2 minutes longer. Remove from heat.
- 3. Stir in 4 cups cheddar cheese and Asiago cheese until melted. Mixture will thicken. Drain pasta; stir in cheese sauce. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining 1 cup cheddar cheese.
- 4. Bake, uncovered, until golden brown, 35-40 minutes. Let stand 5 minutes before serving.
Nutrition Facts
3/4 cup: 331 calories, 17g fat (12g saturated fat), 58mg cholesterol, 306mg sodium, 28g carbohydrate (4g sugars, 1g fiber), 16g protein.
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