I don’t make it that often because it’s obviously not the greatest thing for your figure. But when it’s the weekend, and I need that ultimate comfort food, this is what I make. REB also loves it, so anything I can do to please my man, the better.
Here’s what you’ll need:
•1/2 cup of butter. That would be a whole stick. Hey, I already said this wasn’t healthy. So deal with it, people!
•1 pound of pasta
•2 1/2 cups shredded cheese of your choice. I used half a block of extra sharp cheddar and also bought brand-name Colby-Jack mix.
•1/4 teaspoon nutmeg. As my favorite goat-woman Rachel Ray would say, it’s the thing that makes them go, “Hmmm…what IS that?”
•1 teaspoon Dijon mustard. Pardon me…would you happen to have any Grey Poupon? Why yes, I do!
•1/2 cup flour
•3 3/4 cups milk (the only healthy thing in the bunch as I used the fat free variety)
•1/2 teaspoon black pepper
•1 teaspoon salt
•Half a small bag of Goldfish crackers
Let’s get cheesin’
First preheat your oven to 350ºF. You want that thing waiting for you, not you waiting for it.
Then cook the pasta. I went ahead and boiled my water and when it came to a boil, I dumped the pasta in and then started making my sauce. It’s totally fine if your pasta cooks first. You want it to cook to al dente since it will finish cooking in the oven with the cheese.
I used Cavatappi pasta.
This is hands down my favorite kind of pasta. I tried this recipe with different kinds of pasta: Elbow, Farfalle, Shells, etc. But, I love Cavatappi. I love the way it sounds when you say it, and I love the shape. Plus, it’s got those sweet lines to help the ooey-gooey cheese stick to each lovely noodle. Ah, bliss.
As your pasta starts cooking, get to making your sauce.
….and I mean that.
Keep stirring! It’ll take about 10-15 minutes. You want to keep stirring it and raise the heat every few minutes so it helps quicken the process. You’re basically making a bechamel sauce, but you want it to thicken a lot.
While the sauce keeps thickening, grate some cheese. We bought a block of super, extra sharp white cheddar. Basically amazing. It was also kosher (fun fact) and wasn’t made with animal rennet (good for vegetarians!)
Took some help from the store and bought a package of finely shredded Colby-Jack cheese. Choose any cheese you like, though: Gruyere, Swiss, Provolone, Jalapeño cheddar, smoked Gouda…mmmm! Even Bleu cheese would probably work (Um, can’t believe I just said that…)
Bake for 20-25 minutes.
Sigh. So, so glad I’m not lactose intolerant. Heaven. Just…heaven.