Three-Cheese Mac & Cheese Ingredients 8 oz (250 g) uncooked orecchiette pasta 1/4 cup (50 mL) butter (1/2 stick), melted 1/4 cup (50 mL) all-purpose flour 2 garlic cloves, pressed 2 1/2 cups (625 mL) 2% milk 1 tsp (5 mL) dry mustard 1/2 tsp (2 mL) salt 1/8 tsp (0.5 mL) coarsely ground black pepper 4 oz (125 g) sharp white cheddar cheese, shredded 4 oz (125 g) Gruyère cheese, shredded 2 oz (60 g) fontina cheese, shredded 1 tbsp (15 mL) chopped fresh chives 1 cup (250 mL) cheese and garlic croutons Directions 1 Preheat oven to 350ºF (180ºC). Cook pasta according to package directions; drain and set aside. Meanwhile, combine butter, flour and garlic pressed with in ; whisk until smooth. Cook over medium-high heat 2-3 minutes, whisking occasionally. Slowly add milk to flour mixture, whisking constantly until smooth. Add mustard, salt and black pepper. Simmer 8-11 minutes or until sauce is thickened, stirring occasionally. Add cheeses, one at a time, whisking constantly until sauce is smooth. Stir in chives. Remove Saucepan from heat. 2 Meanwhile, coarsely chop croutons using . Add cooked pasta to . Carefully pour sauce over pasta; mix well and top with croutons. Bake, uncovered, 15-20 minutes or until sauce is bubbling and croutons are golden brown. Remove baker from oven. Let stand, covered, 10 minutes before serving. Yield: , 4 servings of Nutrients per serving: Calories 790, Total Fat 41 g, Saturated Fat 22 g, Cholesterol 120 mg, Carbohydrate 70 g, Protein 36 g, Sodium 1020 mg, Fiber 2 g U.S. Diabetic exchanges per serving: No information is currently available. Cooks Tips: The cheeses in this recipe give it a special spin. Fontina is a semifirm, creamy Italian cheese with a mild, nutty flavor. Gruyère is a Swiss cheese with a rich, sweet, nutty flavor. White cheddar, the most familiar of the three, has a sharp flavor that provides contrast to the other two varieties. Other types of pasta, such as elbow, can be substituted for the orecchiette pasta, if desired.
Posted on: Sun, 23 Mar 2014 20:50:12 +0000
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