Killer Mac & Cheese

Name: Killer Mac & Cheese
Ingredients: 1 pound Pasta, Rigatoni Or Molloni Work Well; 4 ounces, weight Vermont White Cheddar; 4 ounces, weight Gruyere; 4 ounces, weight Italian Fontina; 4 ounces, weight Very Sharp Cheddar; 2 ounces, weight Fresh Parmesan Or Romano Cheese, Grated; 1 stick Butter; 1/2 cups Flour; 2 cups Whole Milk; 2 Tablespoons Dijon Mustard; 1 Tablespoon Worcestershire Sauce; 1/2 cups Panko Or Breadcrumbs; 2 Tablespoons Butter; 1/2 cups Sun-dried Tomatoes, Thinly Sliced

14 ingredients

15 steps

Ingredients

1 pound Pasta, Rigatoni Or Molloni Work Well
4 ounces, weight Vermont White Cheddar
4 ounces, weight Gruyere
4 ounces, weight Italian Fontina
4 ounces, weight Very Sharp Cheddar
2 ounces, weight Fresh Parmesan Or Romano Cheese, Grated
1 stick Butter
1/2 cups Flour
2 cups Whole Milk
2 Tablespoons Dijon Mustard
1 Tablespoon Worcestershire Sauce
1/2 cups Panko Or Breadcrumbs
2 Tablespoons Butter
1/2 cups Sun-dried Tomatoes, Thinly Sliced

Directions

1

Cook pasta according to directions on package in a large pot and drain well.
2

Shred all of your cheeses and set aside.
3

Meanwhile, in another large pot, make a roux by melting butter then stirring in flour.
4

On medium heat add milk, then Parmesan to the roux.
5

Stir until thick.
6

Add the Dijon and Worcestershire sauce.
7

Gradually add the other cheeses to the sauce.
8

Continue to stir.
9

The cheese sauce will be very thick.
10

Add the pasta to the cheese sauce and stir.
11

Saute the Panko or bread crumbs in 2 tablespoons of butter over medium heat until well combined.
12

Grease (or Pam) a large glass casserole dish, and pour in the mac and cheese mixture.
13

Top with slivers of sundried tomatoes and then with Panko.
14

Bake for 15-18 minutes at 350 degrees F.
15

Remove from oven and serve hot.