- 8 Tbsp. butter, plus more for dish
- 6 slices good quality white bread, torn into 1/2 inch pieces
- 5 1/2 cups milk
- 1/2 cup flour
- 1/2 tsp. salt
- 1/4 tsp. freshly grated nutmeg
- 1/4 tsp. freshly grated black pepper
- 1/4 tsp. cayenne pepper
- 4 1/2 cups old sharp cheddar cheese, grated
- 2 cups Asiago cheese, grated
- 1 lb. elbow macaroni
- Preheat oven to 375F. Butter an 8×11″ and an 8×8″ casserole dishes or one larger pan, set aside. Melt 2 Tbsp. butter in the microwave. In a small bowl add the bread cubes and toss with the melted butter. Set aside.
- In a medium saucepan heat the milk. Fill a large pot with salted water and place on high heat.
- In an other medium saucepan melt the remaining 6 Tbsp. butter and then add the flour, stirring and cooking of 1 min.
- Whisk in the hot milk slowly and continue cooking and whisking until mixture bubbles and thickens. Remove from heat.
- While the milk mixture is still hot. Whisk in the salt, nutmeg, black pepper and cayenne pepper and 3 cups of the cheddar and 1 1/2 cups Asiago. Stir well with a wooden spoon until cheese melts. Set aside.
- When water has come to a boil add the macaroni and cook until 2-3 min. less than manufacturers directions. You want this more underdone than el dente. Drain and rinse in a colander. Stir into cheese sauce.
- Pour into prepared dishes, and sprinkle with remaining cheese. Top with bread crumbs. Bake for 45-60 min. or until browned on top. Let cool for 5 min. before serving.
- 1 package (16 ounces) spiral pasta
- 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
- In a Dutch oven, cook pasta according to package directions.
- Meanwhile, in a large saucepan, melt butter over medium heat. Add garlic if desired; 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 2 minutes longer or until thickened.
- Remove from heat. Stir in 4 cups cheddar cheese and Asiago cheese until melted. Mixture will thicken.
- Preheat oven to 350°. Drain pasta; stir in cheese sauce. Transfer to a greased 13×9-in. baking dish. Sprinkle with remaining cheddar cheese.
- Bake, uncovered, 35-40 minutes or until golden brown. Let stand 5 minutes before serving.
More Cream Please Mom
- 1 (16 ounce) box penne rigate
- 3/4 lb sharp cheddar cheese, shredded
- 1/2 lb gruyere cheese, shredded
- 1/2 cup asiago cheese, shredded (or Parmesan)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- Preheat oven to 350 degrees Fahrenheit.
- Coat a 2-quart broiler-safe baking dish with nonstick cooking spray.
- Bring a large pot of lightly salted water to boiling; add penne.
- Cook penne for 6 minutes; drain.
- In a large bowl, toss together the cheddar, gruyere and asiago cheeses; set aside.
- Meanwhile, in a medium-size saucepan, melt unsalted butter over medium heat; whisk in flour until smooth and slightly bubbly.
- In a thin stream, whisk in the milk; stir in onion powder, salt and cayenne pepper.
- Bring to a boil over medium-high heat; reduce heat and simmer 3 minutes.
- Remove from heat and whisk in 2-1/2 cups of the cheese mixture.
- In a pasta pot, stir together the cooked penne and the cheese sauce.
- Pour half of mixture into the prepared baking dish.
- Sprinkle with a generous cup of the cheese.
- Spoon in the remaining penne and top with the remaining cheese sauce.
- Bake for 20 minutes.
- Increase the oven temperature to broil and cook another 3 minutes or until the top is lightly browned.
- Cool slightly before serving.
Spicy Shrimp! …yeah
- 16 oz Creamettei® Elbow Pasta
- 2 Tablespoons Olive Oil
- 1 1/4 Pound Medium Shrimp, peeled and deveined, tails removed (21-25 per pound)
- 1/2 Pound Sweet Peppers (yellow, orange and red), chopped fine
- 5 Green Onions, thinly slices
- 3 Cloves Garlic, minced or grated on a zester
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1/4 Teaspoon Smoked Paprika
- 3 Tablespoons Butter, unsalted
- 3 Tablespoons All Purpose Flour
- 3 Cups 2 % Milk (Whole Milk ok)
- 1 Teaspoon Black Pepper, Freshly cracked
- 1/2 Teaspoon Cayenne Pepper
- 1/8 Teaspoon Ground Nutmeg
- 1 Cup Asiago Cheese, Freshly Grated
- 1 Cup White Cheddar Cheese, Freshly Grated
- 1/3 Cup Panko Bread Crumbs
- 2 Tablespoons Fresh Parsley, minced
- Preheat oven to 400˚F.
- Grease a 9 X 13-inch baking dish.
- Cook pasta according to package directions; drain reserving 1/4 cup pasta water.
- Meanwhile, heat 2 tablespoons olive oil in a skillet on medium heat. Cook shrimp, green onions, sweet peppers, minced garlic, 1/4 tsp salt, red pepper flakes and smoked paprika for 3 to 5 minutes or until shrimp turn pink, curl and cooked through; remove from heat; set aside.
- Melt butter in a large skillet set on medium heat. Sprinkle in flour. Cook, stirring, for 2 to 3 minutes or until smooth and well blended.
- Slowly pour in milk, while constantly stirring. Continue to stir and bring to a boil. Once it starts to boil, reduce the heat to medium-low. Cook, stirring constantly, for 8 to 10 minutes or until thickened slightly.
- Stir in pepper, remaining salt, cayenne pepper and nutmeg. Remove sauce from heat. Stir in 1 cup Asiago and Cheddar until melted.
- Toss over pasta, add reserved pasta water and stir until well coated. Transfer to greased 9 x 13-inch baking dish.
- In a small bowl, mix together bread crumbs, Asiago and olive oil; sprinkle over pasta.
- Bake for 15 to 20 minutes or until golden and bubbling.
- Sprinkle with parsley before serving.
Three-is-better-than-two by a Wisconsin expert
- 1 package (16 ounces) uncooked elbow macaroni
- 6 tablespoons butter, cubed
- 1/2 cup all-purpose flour
- 5 cups milk
- 4 ounces Roth Original Grand Cru® cheese, shredded (1 cup)
- 4 ounces Henning’s Sharp White Cheddar cheese, shredded (1 cup)
- 1 1/2 ounces Sartori Classic Asiago cheese, shredded (1/2 cup)
- Salt and pepper to taste
- Fresh parsley and crushed red pepper flakes, optional
- Cook macaroni according to package directions; drain. Keep warm.
- Meanwhile, melt butter in a Dutch oven over medium-low heat.
- Stir in flour until light brown. Gradually stir in milk. Bring to a boil;
- Cook and stir for 2 minutes or until thickened.
- Remove from the heat. Gradually stir in the alpine-style, cheddar and asiago until melted.
- Stir in macaroni. Season with salt and pepper to taste. Garnish with parsley and red pepper flakes if desired.
We have bacon here boys
- 1 teaspoon cooking oil
- 1 pound pasta elbow macaroni or cavatappi
- 3 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 4 cups whole milk
- 4, plus 1 cups freshly grated sharp white cheddar cheese divided
- 1 cup freshly grated Asiago cheese
- 6 strips bacon chopped in small, even pieces
- Freshly ground salt and pepper to taste
- Preheat the oven to 400°F. Coat a large casserole dish with cooking spray or butter. Set aside.
- In a large pot, bring about 1 gallon of water to a rapid boil. Add the cooking oil and pasta. Cook until just al dente, approximately 7 to 8 minutes.
- In a medium saucepan, melt the butter over low heat. Gradually add the flour, stirring constantly with a whisk to prevent lumps. Cook for 5 to 10 minutes, or until the roux develops a toasty smell, and turns slightly darker.
- Add the milk, 1 cup at a time to the flour roux, whisking vigorously until smooth.
- Gradually add the 4 cups of cheddar, in addition to all of the Asiago. Continue cooking and stirring on low heat until the cheese is melted completely, and the mixture is smooth. Season with salt and pepper.
- Add the pasta, and fold it all together until completely coated. Spoon into the prepared casserole dish. Sprinkle the remaining 1 cup of cheddar over the top.
- Bake for 20 – 25 minutes, until hot and bubbling, and the top is golden-brown.
- While the casserole is baking, cook the bacon in a large heavy skillet until crispy. Remove from the pan and drain on a plate lined with paper towels.
- Remove the baked casserole from the oven and sprinkle the bacon on top before serving.
Five-is-better-than…oh come on
- 2 cups dried penne pasta cooked according to package 8 oz
- 3 tbsp butter
- 1/4 tsp salt more to taste
- 1/8 tsp ground black pepper
- 1/4 teaspoon mustard powder
- 1/2 cup evaporated milk sub cream or half and half 4 oz
- 1 cup cheddar cheese shredded 4 oz
- 1/2 cup mascarpone 4 oz
- 1/2 cup Parmesan cheese 4 oz
- 1/4 cup Asiago shredded 2 oz
- 1/4 cup Pecorino shredded 2 oz
- Cook the pasta al dente, according to package instructions.
- Drain and set back on the stove top over medium heat.
- Add the butter, salt, pepper, mustard powder, and evaporated milk.
- Stir until butter is melted.
- Add the cheeses in slowly, stirring until melted between additions, until all the cheese is fully melted.
- Serve immediately.
Do it James
- 1 lb. fusilli (long, thick, corkscrew-shaped pasta)
- 1 tsp. olive oil
- 1 small head broccoli, trimmed and cut into florets
- 6 tablespoons unsalted butter
- 1/2 c. plus 2 Tbsp. all-purpose flour
- 4 cups whole milk
- 10 ounces Aged Asiago cheese, grated, plus more for the topping
- 1/2 tsp. red pepper flakes
- 1-1/2 teaspoons salt, plus more for topping
- 1/2 tsp. black pepper
- 1/4 c. plain bread crumbs
- Boil pasta until al dente, about 7 minutes. Drain and set aside.
- In a medium sauté pan over medium heat, add one teaspoon olive oil. When oil is hot, add broccoli and cook until very bright green, about 2 to 3 minutes. Remove broccoli from pan and set aside.
- In a large saucepan over medium heat, add butter. When butter is melted, pour in flour and mix until a paste forms. Cook the flour/butter mixture for about one minute, stirring the entire time. Pour in milk and whisk vigorously. Bring mixture to a gentle simmer, until sauce has thickened and coats the back of a wooden spoon, about 3 to 5 minutes. Turn heat off and stir in grated Asiago cheese, red pepper flakes, salt and black pepper. Adjust seasoning to your liking.
- Add pasta to saucepan or large bowl and toss until pasta is thoroughly coated. Transfer to baking dish, adding broccoli florets as you go. Top with additional grated cheese, bread crumbs and salt, to taste.
- Bake for 30 minutes, until top is golden brown and cheese is bubbly.
So proud of you James
- 5 oz. Brussels Sprouts1 Shallot
- 6 oz. Butternut Squash, Cubed
- 6 oz. Cavatappi Pasta
- 4 oz. Light Cream
- 2 oz. Shredded Cheddar Cheese
- 2 oz. Shredded Asiago Cheese
- ¼ cup Panko Breadcrumbs
- Halve Brussels sprouts (quarter if larger than ping pong balls). Peel and mince shallot.
- Place butternut squash and Brussels sprouts on separate halves of the prepared baking sheet. Coat both with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer on their halves and roast until tender and lightly caramelized, 12-15 minutes. While vegetables roast, cook pasta.
- Once water is boiling, add cavatappi pasta and cook until al dente, 10-12 minutes. Drain in wire-mesh strainer. Reserve pot; no need to wipe clean.
- Return pot used to cook pasta to medium heat and add 1 tsp. olive oil. Add shallot to hot pot and cook 2 minutes. Add cream and cook until slightly thickened, 2-4 minutes. Slowly whisk in shredded cheddar and Asiago. Season with ¼ tsp. salt and a pinch of pepper. Stir in cooked cavatappi, butternut squash, and Brussels sprouts.
- Pour mac n’ cheese into prepared casserole dish or cast-iron skillet, sprinkle panko over top, and drizzle with 1 tsp. olive oil. Bake until panko and edges of pasta have browned, 8-10 minutes.
- Serve baked mac n’ cheese on a plate or family style directly out casserole dish.
Crab mac ‘n’ cheese
- 1 pound pasta ; small or medium such as cavatappi
- 3 tablespoons Butter
- 3 tablespoons Flour
- 1 teaspoon smoked paprika
- salt; to taste
- black pepper; freshly ground ; to taste
- 1/2 cup Milk
- 2 tablespoons Dijon mustard
- 1 1/2 cups evaporated milk ; (12 ounces)
- 2 cups Asiago cheese
- 16 ounces lump crab meat
- Panko bread crumbs; for garnish
- Parsley; fresh Italian ; minced, for garnish
- Preheat oven to 350F. Bring a large pot of water to a boil, add pasta and cook according to the directions on the package. Drain and set aside.
- In a medium pan, melt the butter over medium heat.
- Add the flour, smoked paprika, salt and pepper; stir until smooth. Add the milk, mustard and evaporated milk; whisk together until slightly thickened.
- Whisk in the Asiago cheese, stirring until smooth.
- Stir in crab meat. Pour the cheese and crab sauce over the drained pasta, stir gently to combine.
- Pour into a lightly oiled or buttered baking dish with a lid.
- Top with a sprinkle of panko bread crumbs and parsley.
- Cover and bake about 15 minutes, then uncover and cook until hot and bubbly, about 10 to 15 additional minutes.