Cheese Cart Mac and Cheese

  4.4 – 5 reviews  • Garlic Bread
Level: Easy
Total: 31 min
Prep: 5 min
Cook: 26 min
Yield: 8 servings

Ingredients

  1. 1 pound orecchiette pasta
  2. 2 tablespoons olive oil
  3. 2 tablespoons all-purpose flour
  4. 1 3/4 cups milk, at room temperature
  5. 1/4 pound Asiago cheese, shredded
  6. 1/4 pound fontina cheese, shredded
  7. 1/4 pound Gouda cheese, shredded
  8. 1/2 teaspoon ground white pepper
  9. Salt
  10. 1/4 cup butter
  11. 2 cloves garlic, finely chopped
  12. 1 tablespoon freshly chopped parsley leaves
  13. 2 cups fresh bread crumbs, toasted (see Cook’s Note)
  14. 1/4 cup grated Parmesan

Instructions

  1. Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook until al dente, about 6 to 8 minutes. 
  2. While the pasta is cooking, in a saucepan over medium heat, add 2 tablespoons olive oil. Whisk in the flour and cook stirring constantly for 2 minutes. Slowly add the milk and whisk well to get rid of all the lumps. Bring to a simmer. Stir in cheeses and season with white pepper and salt, to taste. Drain the pasta from the water and return it back to the pot. Pour the cheese sauce over the pasta and stir to combine. 
  3. Melt the butter in a large skillet over medium-low heat. Add the garlic and cook for 2 minutes. Add the parsley, bread crumbs, and Parmesan. Mix until the bread crumbs are completely coated with butter mixture. Serve the mac and cheese in small bowls topped with the garlic bread crumbs.

Nutrition Facts

Serving Size 1 of 8 servings
Calories 542
Total Fat 25 g
Saturated Fat 14 g
Carbohydrates 53 g
Dietary Fiber 2 g
Sugar 6 g
Protein 24 g
Cholesterol 66 mg
Sodium 571 mg

Reviews

Nicholas Adkins
This is hands-down the best mac and cheese. The shape of the pasta is perfect, as it’s like little cups for the sauce to sit in. The bread crumbs are what really sends this over the top. The garlic, butter, and crunchiness just send it to heaven. Make this recipe. You won’t be sorry.
Mark Garrett
A very nice blend of cheeses that made this version a creamy delight. Made it for a cheese themed party and took home an empty pan.
Eduardo Savage
good

 

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