Macaroni and Cheese

This Macaroni and Cheese recipe is delicious!  You can use whatever cheese you have on hand.  I have used Coastal Cheddar, Comte and Tillamook for the cheese sauce.  You could even use a good Jack.  For the top, you can sprinkle the same cheese used in the sauce or substitute one for Gruyere.  Everything is always better with Gruyere!  


Ingredients for Cheese Sauce:
1/2 stick unsalted butter
1/3 c. flour
3 c. milk
3 1/2 cups for 14 oz. aged white cheddar cheese 
1/2 c. medium cheddar or Jack (Tillamook)
1/2 tsp kosher salt
1/2 tsp. chile powder
1/8 tsp. garlic powder

Ingredients for Macaroni and Cheese:
12 oz. fusili or penne pasta
cheese sauce
1/4 c. aged white cheddar
1/4 c. medium cheddar (Tillamook) or Gruyere 

Directions:
1. Make the cheese sauce.  Melt the butter over medium heat and whisk in flour.  Cook for 2 minutes until you have a slightly browned rue.  Slowly add the milk, whisking constantly.  Cook until thick, about 10 minutes. Remove from heat and add the cheese, salt, chile powder and garlic powder.  Stir until incorporated. Use immediately or can be refrigerated.

2. Preheat oven to 350 degrees.  Butter a 9×12 baking dish.

3. Cook pasta according to package directions for al dente.  Rise pasta with cold water and drain well.

4.  In a bowl mix together pasta with cheese sauce.  Pour into baking dish and sprinkle with cheese.  

5.  Bake uncovered for 20 minutes.

Adapted: Beecher’s World’s Best Mac and Cheese