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Chef Don's
Favorite Vegetarian Recipes
Mac and Cheese for Adults
Serves 4
1/2 lb. Penne, cooked al dente
1/2 cup Gruyère, grated
1/2 cup Swiss Emmental, grated
3/4 cup Sharp Cheddar, grated
3/4 cup Brie, rindless, chopped
3 Tbsp. Butter, divided
3 Tbsp. AP Flour
2 cups Milk
1 cup Breadcrumbs
1 tsp. Thyme, chopped
1/2 tsp. Nutmeg
Salt and Pepper to taste
Preheat oven to 375°F. Melt 1 tablespoon of
butter in a sauté pan over medium high heat. Add the breadcrumbs
and stir until the crumbs are golden brown. Season the crumbs with salt
and pepper and set aside.
Place all of the cheeses in a bowl and mix well. Reserve 1
cup of the cheese mixture for later in the refrigerator.
Melt 2 tablespoons of butter in large saucepan over medium
heat. Add the flour and stir until mixture turns a light golden brown.
Add thyme and nutmeg. Gradually whip in milk a small amount at a time,
whipping the mixture until smooth between each addition. Simmer until
thickened and smooth, stirring often, about 4 minutes. Add the cheese
into the sauce 1/4 at a time. Stir between additions until melted
and smooth.
Place the pasta in a large bowl and add the cheese sauce.
Carefully stir until completely mixed. Place into individual ramekins
or a suitable casserole dish. Sprinkle with reserved cheese and place
into the oven and bake for 15 minutes. Remove from the oven, sprinkle
with breadcrumbs and bake for another 20 minutes or until the casserole
is bubbly and the tops are golden brown. Serve.
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