I don’t know about you, but I always have a case of the Mondays. That usually means that by the time I get home from work I don’t want to do anything–including make dinner. Our Morris Plains Cheese Lead, Karen, shared this recipe with us and it’s the perfect (and quick) cure to your Monday Blues!
- 1 16 ounce package of elbow macaroni or shells
- 6 tablespoons butter
- ½ cup flour
- Salt and Pepper
- 5 cups milk
- 2 ½ cups shredded Dutch smoked Gouda
- 1 ½ cups shredded Wexford cheddar cheese
- 1 ½ cups shredded Jarlsberg cheese
- 1 cup grated Parmesan cheese
- ½ cup Parmesan cheese
- ½ bread crumbs
- 4 tablespoons melted butter
Cook pasta in large pot with a pinch of salt until al dente. Drain, place in a large bowl. Melt the butter over low heat in 2 quart sauce pan. Whisk in flour and cook gently until medium brown and smells nutty (you’ve made a roux). Season with salt and pepper. Carefully add half the milk, whisking to keep it smooth, cook 2-3 minutes, slowly add the rest of the milk. Add all the cheese and stir until it is melted. Add to pre-cooked, drained pasta. Stir to combine. Place into a 9 x 13 inch pan. For the topping: melt butter in microwave, stir in bread crumbs and parmesan cheese. Sprinkle over pasta. Bake at 350* for about 30 minutes or until top is bubbly.