Mac & CheeseThere's nothing more satisfying than an ooey gooey dish of creamy, cheesy mac and cheese. This is a dish that people of various cultures have grown up with and everyone tends to add their own "flair" or special touch to it. I've made this dish in so many different ways that I can't even recall the amount. I admit that this one is not entirely from scratch. I'm sharing this one because it's simple and we get to omit the "roux" step with flour and still get similar results just by dumping and mixing things together.
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I hope you give this one a try and add this mac & cheese recipe to your arsenal of comfort food list. You can even add ground beef or shrimp to kick it up a notch. There are so many ways to play around with this recipe and call it your own. In addition, I like to make these in batches and freeze them in containers that will last me several months. Whenever I'm in the mood for some Mac & Cheese, I pop one in the microwave and it still tastes like it came straight from the oven.
Ingredients:
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1 lb. Cellentani or Medium Shells Pasta
1 can (12 oz.) Carnation Milk 1 Jar (16 oz.) Ragu Double Cheddar or Four Cheese Sauce 2 - 4 cups Sharp Cheddar, shredded 1/2 cup Parmesan Cheese, shredded 4 tbsps. Butter 1/2 tsp. Goya Adobo 1/4 tsp. Paprika 1/4 tsp. Ground White Pepper Salt to taste 1 cup reserved Pasta Water |
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Directions:
1. Cook pasta according to package directions, shy 1 - 2 minutes of cooking time, drain, and set pasta aside. *Reserve 1 cup of the pasta water prior to draining.
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2. In a large sauce pan, melt 4 tbsps. of butter on medium heat. When melted, add 1 can of carnation milk and seasonings (paprika, Goya Adobo, ground white pepper).
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3. Choose between Four Cheese or Double Cheddar Ragu sauce and add to the pan. I tried both and like either or. In this recipe, I've chosen to do the Four Cheese. Stir to combine the ingredients together until it becomes uniform. You may also add the 1 cup reserved pasta water in this step. Slowly bring up to a simmer on medium-low to medium heat.
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4. This step is dependent on all our true cheese lovers out there. This recipe calls for 1 pound of cheese (4 cups) but you can get away with half of that. But if you love cheese as much as I do, then follow the next cheese steps exactly. If not, use half.
Sprinkle in 2 1/2 cups of the shredded sharp cheddar cheese and mix until melted and well combined. Taste the sauce and add salt to taste if needed. I find that when using the double cheddar Ragu, no additional salt is needed.
Sprinkle in 2 1/2 cups of the shredded sharp cheddar cheese and mix until melted and well combined. Taste the sauce and add salt to taste if needed. I find that when using the double cheddar Ragu, no additional salt is needed.
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5. Add the cooked pasta to the cheesy mixture and mix to thoroughly combine. Then pour into a lightly greased standard sized baking sheet and spread evenly. I'm using a 1/2 tray aluminum pan to make clean-up easier.
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6. Sprinkle the remaining sharp cheddar cheese (1 1/2 cups) along with the Parmesan cheese on top. Cover your baking dish and place in a preheated oven of 350 degrees F. Bake for 30 minutes.
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7. After 30 minutes, uncover the baking dish and bake for an additional 10 minutes. Then based on your preference for crispiness of the top cheese layer, turn the broil on to high and broil for 3 - 5 minutes, watching very carefully to avoid burning. Remove from oven and let rest at least 10 -15 minutes before serving.
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