Best Side Dishes Ever: Foolproof Recipes for Greens, Potatoes, Beans, Rice, and More (Best Ever) by Monica Sweeney

Author:Monica Sweeney [Sweeney, Monica]
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2015-09-20T22:00:00+00:00

Colby Jack

Macaroni and

Cheese

All mac ’n’ cheeses are not created equal, and this one comes out on top. The blend of sharp cheddar and Colby jack cheeses makes for incomparable taste, and the added buttery bread crumbs will have everyone eager for seconds.

Yield: 4–6 servings

4 cups medium shell macaroni

4 tablespoons butter

4 tablespoons flour

2 cups milk

Pinch of salt and freshly ground black pepper

6 cups sharp cheddar, shredded

2 cups Colby jack, cubed

½ cup sour cream

½ cup Italian bread crumbs

Preheat oven to 350°F. In a large pot, bring water to a boil. Add pasta and a sprinkle of salt, cooking until pasta is al dente. In a separate, large saucepan, create a roux by melting the butter and gradually adding in flour. Slowly add the milk, salt, and pepper on medium-low heat until thickened. Sprinkle in the cheddar while stirring continuously. Wait for cheese to melt before adding more. Reserve ½ cup for sprinkling at the end. Add sour cream. Mix in the pasta shells until evenly coated. Pour the shells into a large baking dish in layers. Add Colby jack cheese to each layer. Finish with cheddar as the top layer and sprinkle bread crumbs liberally. Bake for 45 to 55 minutes or until lightly browned.

Tip: Can also be cooked in small tapas dishes. Cut time in half.

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