January 24th, 2013 by Rachel

Asiago & cheddar mac and cheese

1.5 lbs of elbow macaroni (or any pasta of your choosing)
1 cup of asiago cheese, shredded
1 cup of cheddar cheese, shredded
2 tablespoons of cream cheese
½ stick of butter
3 tablespoons of flour
1 teaspoon of minced garlic
Salt & pepper to taste
3 cups of milk

Prepare pasta as directed (reserve some pasta water in case you need to thin your cheese sauce).  In a sauce pan melt butter over medium-high heat and whisk in flour to make a roux.  Let it simmer for about 1-2 minutes but be sure that you don’t burn it.
Add garlic and salt & pepper.
Slowly add milk being sure to stir constantly to keep it smooth.  Once milk is up to temperature, gradually add in cheeses, stirring till cheese is melted.
Add a little pasta water if sauce is too thick.   Add to cooked noodles and mix well.

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