You can make this. But you don’t have to. You can crawl inside it and stay cozy forever instead.
I’m just going to leave this recipe here for myself so I remember how I made it.
- 3 tablespoons unsalted butter
- 2 1/2 cups 1% milk
- 1/4 cup whole wheat flour
- 1 teaspoons coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 smoked paprika
- 1/4 teaspoon Worcestershire sauce
- about 8 ounces grated sharp cheddar cheese
- about 4 ounces grated alta badia cheese
- 2 ounces grated Parm cheese
- 16oz trotolle pasta or elbow macaroni
- 1/4 c breadcrumbs or crushed potato chips or a combo of both
- Preheat oven to 375°F. Butter a casserole dish; set aside.
- Warm the milk in a medium saucepan over medium heat.
- Melt butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.
- While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.
- Remove the pan from the heat. Stir in spices, cheese,Worcestershire; set sauce aside.
- Cover a large pot of salted water, and bring to a boil. Cook the pasta until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse with cold water, drain well.
- Stir the macaroni into the reserved cheese sauce.
- Pour the mixture into the prepared dish. Sprinkle the breadcrumbs over the top.
- Bake until golden brown, about 30 minutes until brown on top. Transfer the dish to a wire rack for 5 minutes; serve.