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Name: mac & cheese
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 lb rotella pasta; 1.5 cups sharp Cheddar cheese shredded; 1 cup Gruyere cheese shredded; 1/2 cup asiago cheese shredded; 1/2 cup fontana cheese shredded; 3 tablespoons Unsalted butter; 3 tablespoons flour; 2 cups milk can use half/half; 1 teaspoon Onion powder; 1/2 teaspoon salt; 1/4 teaspoon dried mustard; 1/4 teaspoon nutmeg; 1/4 teaspoon Ground cayenne pepper; 1 cup panko

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INGREDIENTS

1 lb rotella pasta
1.5 cups sharp Cheddar cheese ; shredded
1 cup Gruyere cheese ; shredded
1/2 cup asiago cheese ; shredded
1/2 cup fontana cheese ; shredded
3 tablespoons Unsalted butter
3 tablespoons flour
2 cups milk ; can use half/half
1 teaspoon Onion powder
1/2 teaspoon salt
1/4 teaspoon dried mustard
1/4 teaspoon nutmeg
1/4 teaspoon Ground cayenne pepper
1 cup panko

Servings

INSTRUCTIONS

PLEASE NOTE: This is a BAKED macaroni and cheese, therefore, it will NOT turn out with a lot of extra cheesy sauce asis absorbed into the pasta while baking. If you require an extra saucy mac & cheese, just reduce the amount of pasta you place into the dish or make more sauce so it is creamier. Thanks so much for making this dish; I hope you enjoy it! :).

Heat oven to 350 degrees. Coat a 3 quart (regular large foil dish) rectangular baking dish with non-stick spray. Bring a large pot of lightly salted water to boiling.

Toss all the shredded cheeses together in a large bowl, set aside.

Melt butter in a medium-sized saucepan over medium heat. Whisk in the flour until smooth and slightly bubbly.

In a thin stream, whisk in the milk. Stir in the onion powder, salt, nutmeg, dried mustard and cayenne.

Bring to a boil over medium high heat. Reduce heat and simmer 3 minutes. Remove from heat; whisk in 2 1/2 cups of the cheese mixture and stir until smooth. Cover to retain the heat.

Once water boils, add pasta. Cook until your desired doneness, then drain. In the pasta container, stir together the cooked pasta and cheese sauce.

Pour half of the mixture into the prepared dish. Sprinkle with a generous cup of the reserved cheese. Spoon remaining cheese-covered pasta into the dish and top with the remaining cheese.

Add 1 cup of Japanese Panko Bread crumbs to the top of mixture.

Bake at 350 degrees for 30 minutes or until the Panko crumbs are lightly browned and the cheese is bubbly. Cool slightly before serving.

NOTES

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mac & cheese

1 lb rotella pasta
1.5 cups sharp Cheddar cheese shredded
1 cup Gruyere cheese shredded
1/2 cup asiago cheese shredded
1/2 cup fontana cheese shredded
3 tablespoons Unsalted butter
3 tablespoons flour
2 cups milk can use half/half
1 teaspoon Onion powder
1/2 teaspoon salt
1/4 teaspoon dried mustard
1/4 teaspoon nutmeg
1/4 teaspoon Ground cayenne pepper
1 cup panko

1
PLEASE NOTE: This is a BAKED macaroni and cheese, therefore, it will NOT turn out with a lot of extra cheesy sauce asis absorbed into the pasta while baking. If you require an extra saucy mac & cheese, just reduce the amount of pasta you place into the dish or make more sauce so it is creamier. Thanks so much for making this dish; I hope you enjoy it! :).
2
Heat oven to 350 degrees. Coat a 3 quart (regular large foil dish) rectangular baking dish with non-stick spray. Bring a large pot of lightly salted water to boiling.
3
Toss all the shredded cheeses together in a large bowl, set aside.
4
Melt butter in a medium-sized saucepan over medium heat. Whisk in the flour until smooth and slightly bubbly.
5
In a thin stream, whisk in the milk. Stir in the onion powder, salt, nutmeg, dried mustard and cayenne.
6
Bring to a boil over medium high heat. Reduce heat and simmer 3 minutes. Remove from heat; whisk in 2 1/2 cups of the cheese mixture and stir until smooth. Cover to retain the heat.
7
Once water boils, add pasta. Cook until your desired doneness, then drain. In the pasta container, stir together the cooked pasta and cheese sauce.
8
Pour half of the mixture into the prepared dish. Sprinkle with a generous cup of the reserved cheese. Spoon remaining cheese-covered pasta into the dish and top with the remaining cheese.
9
Add 1 cup of Japanese Panko Bread crumbs to the top of mixture.
10
Bake at 350 degrees for 30 minutes or until the Panko crumbs are lightly browned and the cheese is bubbly. Cool slightly before serving.

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Nutrition

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Serving Size: 1 Serving (1116g)
Recipe Makes: 1 Servings

Calories: 2789
Calories from Fat: 1463 (52%)

Amt Per Serving		% DV

	Total Fat 162.6g	217 %
	Saturated Fat 96.6g	483 %
	Monounsaturated Fat 45.2g
	Polyunsanturated Fat 10.1g
Cholesterol 458.4mg		141 %
Sodium 3272.5mg		113 %
Potassium 827.7mg		22 %
Total Carbohydrate 197.2g		58 %
	Dietary Fiber 11.1g	45 %
	Sugars, other 186.1g
Protein 133.2g		190 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2789

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