PREP TIME
15 minutes mins
COOK TIME
30 minutes mins
TOTAL TIME
45 minutes mins
4 (Makes 8x8 baking dish
INGREDIENTS
1/2 lb short cut pasta such as cellentani, macaroni, or rotini
3 tbsp butter
2-3 cloves garlic minced
1/4 tsp fresh thyme leaves
3 tbsp all-purpose flour
1.5 cups cream whole milk or half & half
1/2 tsp kosher salt
1/8 tsp ground nutmeg
Fresh cracked pepper
3 cups shredded cheese see notes below
INSTRUCTIONS
Prepare Noodles- Bring a large pot of generously salted water to a boil. Add short-cut pasta and cook according to the directions on the package. Drain pasta and set aside.
Make Cheese Sauce- Grate all cheeses and mix together in a medium bowl, set aside. In a large pot, melt butter over medium heat. Add minced garlic and fresh thyme leaves-cook 1-2 minutes stirring often. Sprinkle flour over garlic butter mixture and stir until well incorporated and a light paste forms. Slowly whisk in 1 cup of cream until smooth. Whisk in remaining cream, ground nutmeg, kosher salt, and fresh cracked pepper. Continue whisking for a few minutes until the mixture has thickened slightly to the consistency of a thin-medium gravy. Mixture should be smooth and light in color. Remove pot from heat and fold in 2 cups of grated cheese.
Mix & Bake- Preheat oven to 375F. Fold cooked pasta into cheese sauce. Pour half of pasta into a buttered 8x8 baking dish, and top with 1/2 cup remaining shredded cheese. Repeat with the remaing pasta and shredded cheese. Bake mac and cheese uncovered for 25-30 minutes until melted and bubbly.
NOTES
Shredded Cheese Blend:
1 cup sharp cheddar
1/2 cup white cheddar
1/2 cup mozzarella
1/2 cup Asiago
1/2 cup Parmesan
For a pre-shredded mix, 1.5 cups of Triple Cheddar Blend and 1.5 cups of Italian Blend can be used.
