A Twist on Mac-N-Cheese

Baked Cellentani with Sharp NY Cheddar & Pepper-Jack

(prep time: approx 20 minutes/bake time: approx 20 minutes)

Ingredients

1/2 of a 12oz box of cellentani pasta (corkscrew shaped w/ ridges)

1TBS kosher salt (for pasta water)

4 TBS unsalted butter

4 TBS all purpose flour

2 C half and half or light cream

6 oz freshly grated aged, sharp NY Cheddar

6oz freshly grated Pepper-Jack cheese

2oz cream cheese

1 extra cup of the cheddar & pepper-jack blend

~Adjust top rack of oven to second tier and preheat to 400 degrees.

~Add pasta to 3 quarts of rapidly boiling, salted water.

~Cook pasta according to al dente instructions.

~When the pasta has finished cooking, drain and place pasta in separate bowl.

~Place hot pasta pan back on the burner and lower the heat to a low setting and 

add the butter.

~When the butter has melted, add the flour and whisk for 2-3 minutes until the 

flour is cooked. (This is called a roux)

~While making the roux, heat the half and half or light cream in a glass measuring

cup to the point of scalding, not boiled. (2 minutes in microwave)

~Whisk scalded half and half or light cream into the roux and continue to whisk

until it is smooth and begins to thicken. (About 2-3 minutes)

~Slowly add shredded cheeses and cream cheese.

~Gently whisk cheeses until they become smooth.

~Add pasta to the cheese sauce, combine thoroughly and turn off heat.

~Place pasta and cheese in a buttered 2 quart baking dish.

~Sprinkle the reserved cup of the blended cheeses over the top.

~Bake for 20 minutes or until you see the cheese is golden and bubbly.