Macaroni and Cheese
Four Cheese Macaroni and Cheese
6 T melted butter divided in half
¼ lb "Beechers" white cheddar cubed
¼ lb Gruyere cubed
1 cup shredded parmesan (we like Parmesan Reggiano)
¼ lb Telume cheese in pieces..( it is very soft!)
1 cup milk plus more if needed to thin cheese sauce
¾ lb penne pasta, cooked al dente
1 T olive oil for pasta
salt and pepper to taste
3/4 cup panko breadcrumbs
Preheat oven to 350 degrees.
Set aside a cassarole dish and before adding penne and cheese, coat with ½ of the melted butter.
Cook pasta and drain. Toss with a little olive oil to keep from sticking together.
In a sauce pan, heat the milk. Add the cheeses and stir until the cheese melts and is incorprated into the milk. You want it to be thick but not too thick so you can toss the pasta with the sauce.
Add the pasta to the cheese sauce and stir to coat. Add the pasta and sauce into the buttered cassarole dish. Sprinkle the top with the breadcrumbs to your liking and pour over the melted butter so the breadcrumbs can brown in the oven.
Place the cassarole dish into the preheated oven. It is a good idea to have a baking sheet under the dish in case cheese spills over.
Bake until the breadcrumb top is golden brown. (about 30 minutes)
Let cool a bit and serve.