This recipe actually wasn’t made by me, but my mom. Sometimes we will have dinner get togethers and bring dishes to each others houses. I think this one was right after we go the puppy and he was too young to go play with their huge dogs.
And speaking about puppies… did I ever share any cute puppy photos when we got Wyatt? Yes, I probably did, but here he is back in October at a whooping 6 pounds. As you can imagine he has grown quite a bit. He is now losing his puppy teeth and tipping the scales at about 30 pounds. I will have to share some more pictures of both the dogs next week. Remind me
Now back to the cheese, mom did the cooking, but I was in on the tasting and photographing of it and I can assure you it is extremely cheesy and delicious. I’m not sure exactly where she found the recipe, in a magazine probably. I really liked it because of the extra kick from the red pepper.
I can just imagine this mac and cheese at a BBQ this summer, the perfect side for a long and slow smoked pork.
- 12 oz elbow noodles, or any short pasta noodle
- ½ cup butter
- ½ cup all purpose flour
- ½ teaspoon red (cayenne) pepper
- 3 cups milk
- 2 cups shredded white cheddar cheese
- 1 cup shredded Monterey jack cheese
- 1 cup shredded fontina cheese
- 1 cup shredded asiago cheese
- 1 ½ cups Italian breadcrumbs
- 2 tablespoons butter, melted
- Preheat oven to 350 degrees. Cook pasta according to package directions.
- Melt ½ cup butter in large pot over medium heat, slowly whisk in flour and red pepper until smooth. Cook 1 minutes, whisking constantly. Slowly add milk, cook an additional 6-7 minutes whisking constantly, until mixture is thick and bubbly. Remove from heat
- Toss all the cheeses together in a medium bowl. Set aside 1 ½ cups of the cheese. Add the rest of the cheese and the pasta to the sauce.
- Pour into a lightly greased 9x13 pan. Top with remaining cheese.
- Mix breadcrumbs and butter together and sprinkle over cheese mixture.
- Bake for 35 to 40 minutes.