Creamy Cheddar Gruyere Mac and Cheese
Rated 3.7 stars by 73 users
Ingredients
- 1 16 oz. package Rigatoni
- 2 teaspoons extra virgin olive oil
-
6 cups or 5-6oz. packages Cheddar Gruyere Cheese (private selection at Smiths grocery store) or use half and half White Cheddar and Gruyere cheese. Grate the cheese, set aside.
- ½ cup butter
- ¼ cup white Kamut flour
- 3 cups 1% milk
- 1 cup heavy cream
- Salt and pepper to taste
- 1 ½ -2 cups fine Kamut Whole Wheat Breadcrumbs (make the crumbs out of your homemade bread) or any wheat bread
- 4-5 Tablespoons melted butter
Directions
Cook the pasta a minute or two less than what the directions say. Drain, put into bowl and sprinkle with the olive oil. Mix. Set aside. Grate the cheese. Set aside.
In a medium size heavy cast iron pot over medium heat melt the butter. Add the flour and stir until it browns. Mix the milk and cream together and add slowly to the roux stirring until everything is nice and smooth.
Add the grated cheese slowly until melted and creamy.
Mix in the cooled pasta with the creamy cheesy sauce. Salt and pepper to taste. Leave in the same pot to bake. Top with the buttered breadcrumbs.
To make the breadcrumbs put in the blender or Cuisinart to make fine crumbs. Add 4-5 Tablespoons butter to the breadcrumbs and mix with a spoon or your hands. Sprinkle over the top of the Mac and Cheese.
Bake at 350 until hot and bubbly about 20-25 minutes.
Serve with Green Beans, Peas or a Green Salad.
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