Wider Horizons

2 cups rotini, macaroni or any short pastaMac and cheese

2 tablespoons butter

1 cup milk

¼ cup heavy cream

4 tablespoons butter

2 tablespoons flour

1 tablespoons whole grain mustard

1 tablespoons Worcestershire sauce

1 tablespoons Franks red or Louisiana hot sauce

1 tablespoons soy sauce

1 cup grated aged cheddar cheese

½ cup grated gruyere cheese

¼ cup grated grana padano or parmesan cheese

¼ cup bread crumbs salt and black pepper to taste

Cook pasta in boiling salted water for roughly two minutes less than advised on the package. (It should still have a slight crunch to it at this stage as it will be cooked further.) Strain pasta and toss with two tablespoons of butter. Reserve at room temperature.

Melt four tablespoons of butter over medium heat until it starts to bubble, then whisk in the flour and reduce heat to minimum. Cook flour and butter for two minutes, stirring constantly. Gently pour in the milk, whisking constantly and turn the heat back up to medium. Stir constantly and as the sauce begins to thicken, add all of the seasonings, except salt, and return the pasta to the pot.

Stir the pasta and sauce until coated, then stir in the cheddar and gruyere. Remove from the heat, cover and let stand for two minutes. Uncover and stir gently. Adjust the seasoning to taste, add salt and transfer to an oven proof dish. Top with bread crumbs and Parmesan and broil (CAREFULLY) until the top has a light golden color.

Wider Horizons
Lethbridge College
Original Publication Date:
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