Use freshly shredded and grated cheeses if possible; it helps the melting process. Bring the cheese to room temperature while you are working on the recipe. Stir only until the cheese is melted and the sauce is smooth; do not over stir. This recipe was developed by Chef Victor Cortes to complement The Silver Skillet Restaurant Southern Comfort style by using high-quality aged Cheddar and 6-month-aged Parmesan. It gives the flavor a bold personality.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups grated Cheddar
- 1 cup grated Monterey Jack cheese
- 1/2 cup grated Parmesan
- 1 pound medium shell pasta
- Kosher salt
- 1/2 cup milk
- Butter, for greasing the baking dish
- 1 cup grated Cheddar
- 1/2 cup grated Monterey Jack cheese
Instructions
- For the three cheese sauce: Melt the butter in a medium saucepan on medium heat, then blend in the flour, paprika, salt and black pepper. Cook for about 2 minutes, stirring often. Slowly add the milk and cream, stirring constantly. Cook on low heat until the sauce thickens, about 6 minutes. Add the Cheddar, Monterey and Parmesan and stir until all the cheese is melted and smooth. Remove from the heat as soon as the melting is complete.
- For the pasta: Preheat the oven to 350 degrees F.
- Cook the pasta in salted water until al dente, about 8 minutes, then drain. In a bowl, combine the pasta, 5 cups of the cheese sauce (save any remaining cheese sauce for another use) and the milk. Pour into a greased 9-by-13-inch baking dish. Top with the Cheddar and Monterey Jack. Bake until golden brown, about 30 minutes. If desired, use the broil setting for a better presentation.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1032 |
| Total Fat | 65 g |
| Saturated Fat | 39 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 42 g |
| Cholesterol | 189 mg |
| Sodium | 836 mg |