Best-Ever Mac & Cheese
Recipes
On a trip last summer with her family, Carla dined at JuneBaby...
jovial Best Ever Mac & Cheese (with Einkorn or Gluten Free Pasta)
Ingredients
For the sauce:
- 3 tablespoons unsalted butter
- ¼ cup jovial All-Purpose Einkorn Flour or your choice of gluten free flour
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1 cup medium cheddar cheese, shredded
- ¼ cup Parmesan cheese, shredded
- ⅔ cup Camembert cheese, cut into ½-inch pieces
- ½ teaspoon smoked paprika
- One 12-ounce box of your favorite jovial pasta ( Einkorn or Gluten Free)
- ½ cup sharp cheddar cheese, shredded
- ½ cup medium cheddar cheese, shredded
- ⅛ cup Parmesan cheese, shredded
Instructions
- Make the sauce: In a medium saucepan, melt the butter over medium heat, then whisk in the flour and stir until the butter fully absorbs the flour.
- Slowly add the milk and cream, whisking to avoid lumps, and bring to a simmer, stirring so it does not stick to the bottom of the pan.
- Once it has thickened, shut off heat and whisk in all the cheeses, and the paprika.
- Stir until cheese is completely incorporated. Salt to taste.
- Cook the pasta according to package instructions.
- Drain the pasta.
- Assemble the pasta: Let both the pasta and the sauce cool for about five to ten minutes.
- Combine the pasta and the sauce, and check again for salt.
- Transfer the mixture to a 10-inch cast iron skillet or casserole dish, and cover evenly with the cheese topping.
- Place under a broiler until the cheese is melted and dark golden brown.
- Serve immediately.
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