Home Recipes Course/Dish Main Course Pasta Macaroni and Cheese for Big Kids

Kowalski's Recipes

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Macaroni and Cheese for Big Kids
Ingredients
At A Glance
Course/Dish
Holidays & Celebrations
Main Ingredient
Cooking Method
Difficulty
Serves:
4-6
  • - unsalted butter
  • 2 tbsp. unsalted butter, melted
  • 1 cup corn flake crumbs
  • 1/4 cup unsalted butter
  • 1/4 cup finely minced onion
  • 1/4 cup Wondra Flour
  • 2 3/4 cups half-and-half
  • 1 tsp. kosher salt
  • 1/8 tsp. coarse ground black pepper
  • 2 cups (about 1/2 lb.) grated chipotle Cheddar cheese
  • 1 cup (about 1/3 lb.) grated fontina cheese
  • 1/4 cup grated Mountain Parmigiano-Reggiano Cheese
  • 1 (16 oz.) pkg. whole durum wheat penne rigate pasta
Instructions

Butter bottom and sides of 4 individual casserole dishes or 13x" glass baking dish. In small bowl, combine 2 tbsp. butter and corn flake crumbs; set aside. In large sauté pan, melt 1/4 cup butter; stir in onions, sautéing until tender (about 5 min.). Whisk in flour until smooth; gradually whisk in half-and-half. Bring to a boil; continue cooking until thickened (about 1 min.), stirring constantly. Stir in salt, pepper and most of each cheese, reserving some cheese for the top. Cook pasta in salted water according to pkg. directions; rinse under cold water and drain completely. Stir pasta into cheese sauce; pour into prepared dish. Sprinkle remaining cheese and buttered corn flake crumbs over top. Bake in a preheated 350° oven until browned on top (20-25 min.).