Macaroni & Cheese
CATEGORIES
INGREDIENTS
  • 1 lb. Rigatoni (or pasta of choice)
  • 5 cups shredded white cheddar of good quality
  • 1 cup of shredded parmesan
  • 4 ounces bourbon
  • 1 1/2 tsp. Nutmeg
  • 4 cups half & half
  • 1 cup water
  • 6 tablespoons all purpose flour
  • 1 stick of butter
  • 3 tblsp chopped garlic
  • Extra parmesan & yellow cheddar for top
DIRECTIONS
  1. In a large pan add butter garlic and bourbon melt at low temperature for 3 minutes stirring constantly. Add flour slowly. Keep at medium to low temp whisk for 3 minutes making a roux. Then add cream and water. Whisk constantly and bring to boil. Then simmer for 3 minutes stirring constantly. Add cheddar, parmesan, salt & pepper stirring in slowly until smooth.
  2. Remove from heat and cover.
  3. Pasta:
  4. Take a large pot and add 4 qts. water. 2 Tbs. salt and bring to a boil.
  5. Add 1 lb. Rigatoni & cook to al dente. Drain,
  6. reserving 1 cup of pasta water.
  7. Add strained rigatoni & reserved pasta water to the sauce.
  8. Add to cooking pan or pans.
  9. Top with extra yellow cheddar & shredded parmesan.
  10. Bake at 350 for approximately 30 min.
  11. Then uncover and broil top, maybe 10 min.
RECIPE BACKSTORY
Well who doesn't love a good mac & cheese & this is the best. An addition to Mom's list of favorites ...compliments of Michael