YOU'LL NEED: 5 cups dry pasta of choice 2 tablespoons flour 2 tablespoons butter 1/4 teaspoon mustard powder 1/2 teaspoon paprika 1/4 te...
YOU'LL NEED:
5 cups dry pasta of choice
2 tablespoons flour
2 tablespoons butter
1/4 teaspoon mustard powder
1/2 teaspoon paprika
1/4 teaspoon nutmeg
3 cups milk
3 cups (250g) grated sharp cheddar
6 oz cream cheese, room temperature
1/2 cup plain bread crumbs
1 cup grated sharp cheddar for topping
3 tablespoons grated parmesan cheese
5 cups dry pasta of choice
2 tablespoons flour
2 tablespoons butter
1/4 teaspoon mustard powder
1/2 teaspoon paprika
1/4 teaspoon nutmeg
3 cups milk
3 cups (250g) grated sharp cheddar
6 oz cream cheese, room temperature
1/2 cup plain bread crumbs
1 cup grated sharp cheddar for topping
3 tablespoons grated parmesan cheese
HOW TO MAKE IT
Boil pasta according to package directions. I always use whole wheat or smart pasta but white pasta may expand more so you could use 4 cups dry or increase the amount of sauce you make.
Preheat oven to broil.
In a nonstick pot over medium-high heat, melt butter. Whisk in flour and spices and cook for 1-2 minutes until it starts to turn golden. Add milk and bring to simmer. I like to whisk constantly.
Cook until thickened. Remove from heat and whisk in cream cheese and 3 cups cheddar. It will melt without being on the burner.
Mix cooked pasta with sauce and place it into a glass baking dish.
Mix cooked pasta with sauce and place it into a glass baking dish.
Top with 1 cup cheese, breadcrumbs and parmesan. Broil until brown and bubbly.
