Mac and Cheese – is there anything better?
Cheddar, gruyere and parmesan cheese and mac. Yum.
All purpose white sauce
- 2 T. butter or margarine
- 2 T. flour (all purpose)
- 2 cups milk (warmed)
- Salt (to taste)
- White pepper (to taste)
- Ground nutmeg
- Squeeze of lemon
- 10 oz. penne or other noodles
Other additions:
- Garlic (one clove, finely minced)
- Tabasco (just a few shakes)
- 1 T. Dijon mustard
Melt the butter on medium heat. When it bubbles gently, add the flour and stir well to combine. Cook the butter/flour mixture for about 1 – 2 minutes. Add the warmed milk and stir until it thickens. Add salt, pepper. If your sauce is bland, consider the lemon juice, garlic and Tabasco route (basic ingredients I use to “perk” up sauces).
Once your white sauce is made, add the cheese. Stir until melted.
- ½ cup gruyere
- ½ cup cheddar
- ½ cup grated parmesan
Note: you can use all gruyere (instead of the cheddar addition) if you prefer.
Pour over the pasta noodles and stir to combine. Pour into a casserole and top with toasted bread crumbs. Bake at 350 for approx. 30 minutes or until you see the mixture bubble vigorously.
