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Baked Macaroni and Cheese
Yields 8 Servings
6 cups dry pasta – (ziti, penne or elbows)
1 half gallon milk
9 cups sharp cheddar cheese – reserve 1
1 cup pepper jack cheese
1 cup parmesan
4 oz butter
4 oz flour
Salt and white pepper
1. Cook pasta until al dente, drain and reserve.
2. Heat milk to 180° over medium heat in large sauce pan.
3. In separate skillet, melt butter and stir in flour to make a blond roux. Carefully stir into hot milk. Increase heat and stir constantly until thick.
4. Add cheese and stir until smooth.
5. Season.
6. Pour over pasta in baking dish, top with reserved cheddar and bake for 20 minutes or until cheese has melted.
Sample other great recipes at the Bay Area Food Bank's Chef Challenge, Tuesday May 6th from 6:00pm - 8:30 pm at the Battleship Pavilion.
Tickets are $35. Tables are $280
For more information call 251.653.1617
Yields 8 Servings
6 cups dry pasta – (ziti, penne or elbows)
1 half gallon milk
9 cups sharp cheddar cheese – reserve 1
1 cup pepper jack cheese
1 cup parmesan
4 oz butter
4 oz flour
Salt and white pepper
1. Cook pasta until al dente, drain and reserve.
2. Heat milk to 180° over medium heat in large sauce pan.
3. In separate skillet, melt butter and stir in flour to make a blond roux. Carefully stir into hot milk. Increase heat and stir constantly until thick.
4. Add cheese and stir until smooth.
5. Season.
6. Pour over pasta in baking dish, top with reserved cheddar and bake for 20 minutes or until cheese has melted.
Sample other great recipes at the Bay Area Food Bank's Chef Challenge, Tuesday May 6th from 6:00pm - 8:30 pm at the Battleship Pavilion.
Tickets are $35. Tables are $280
For more information call 251.653.1617
