Macaroni and Cheese

So the summer is over and it is time to start this blog humming again!  Tonight we had friends over for food and fellowship.  What better dish to serve on this first day of Autumn than the comfort food macaroni & cheese?  This is a bit more expensive than the traditional store bought box kind, but well worth the effort and cost.  I am sure you will agree. I doubled this recipe and it served 22 people with just enough leftovers to take   the pictures I needed.

What you need:

1 pound penne rigate
6 oz sharp cheddar cheese, shredded
4 oz Gouda cheese
4 oz Fontina cheese
1/2 cup shredded Parmesan or Asiago cheese
4 tablespoons butter
4 tablespoons flour
2 cups milk
1 teaspoon onion salt
1/4 teaspoon cayenne pepper

Heat oven to 350.  Coat a 2-quart broiler-safe  baking dish with a nonstick cooking spray.   Bring a large pot of lightly salted water to boiling.  Once the water boils, add penne.  Cook 6 minutes, then drain.

Toss together the cheeses and set aside.

Melt 4 tablespoons of butter in medium-size saucepan over medium heat.  Whisk in 4 tablespoons of flour until smooth and slightly bubbly.

In a thin stream, whisk in 2 cups of milk.  Stir in 1 teaspoons of onion salt and 1/4 teaspoon cayenne pepper.  Bring to a boil over medium-high heat.  Reduce heat and simmer 3 minutes.

Remove from heat; stir in 3 cups of the cheese mixture.

Stir the penne in the melted cheese.

Pour half the pasta in your serving dish.

Sprinkle the remaining cheese on top of the pasta.

Top the remaining pasta over the cheese.  Bake at 350 for 20 minutes.  Increase oven temperature to a broil and cook 3 minutes, until top is lightly browned. Cool slightly before serving.

Oh so yummy!