With the weather getting colder the tummy yearns for hearty comfort foods, and this becomes a perfect time to work on the ol’ mac and cheese recipe before you are whipping it up for the family come thanksgiving. Try our mac and cheese starter pack to get you going and save 20% off the price of buying them individually. You'll get:
(1) Vermont Creamery Creme Fraiche
(1) 1/2lb Prairie Breeze Cheddar
(1) 1/2lb Raclette Milledom
Add on to the above:
(1) 1lb package of Gerardo di Nola Penne Rigata
(1) Bottle of Torre di Luna Pinot Grigio Delle Venezie
We recommend starting with a simple béchamel sauce tossed with your pasta of choice. Use a ratio of 1lb cheese to 1/2lb pasta(dry weight).
Béchamel (makes 1 Cup)
2Tbsp Butter / 2Tbsp Flour / 1 1/4 Cup Milk (heated) / Salt and Pepper to taste
Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
Add cheese (grated) to sauce during the last 2-3 min and stir well to mix completely. Fold drained pasta into cheese sauce to coat uniformly. Serve and enjoy!
For a great baked version add mixed and coated pasta to shallow baking dish and pop it in the oven at 350 for just a few minutes until the top toasts up nice. Sprinkle a little extra shredded cheese and some bread crumbs on before baking for a fun ooze and some extra crunch.
Serve with a dollop of Creme Fraiche.