?1pound cellentani pasta(may sub rigatoni, penne or macaroni)
?4tablespoons butter
?1/4cup all-purpose flour
?3cups milk
1 12-oz can evaporated milk.
?1tablespoon cornstarch
?1tablespoon Dijon mustard
?1tablespoon chicken bouillon
?1tsp EACH onion pwdr, garlic pwdr, dried parsley, salt
?1/2teaspoon pepper
?1/4-1/2teaspoon red pepper flakes(optional)
?4cups freshly grated sharp cheddar cheese
?6-8slices provolone cheese
?1cup sour cream
?1cup freshly grated Parmesan cheese
Panko Topping (optional)
?3/4cup panko breadcrumbs
?2tablespoon butter
?1tablespoon extra virgin olive oil
1. Cook pasta just until al dente according to package directions –
don’t overcook! Strain and rinse with cold water.
2. Preheat oven to 350 degrees F. Lightly grease a 9×13 baking dish. Set aside.
3. Melt 4 tablespoons butter in a large skillet over medium heat then
whisk in flour. Cook, while stirring for 2 minutes. Turn heat to low
then gradually whisk in milk. Whisk cornstarch into evaporated milk
and gradually add to skillet followed by Dijon mustard and all
remaining spices/seasonings.
4. Bring to a boil, whisking constantly then reduce heat to medium and
simmer, whisking occasionally until thickened (but not overly thick).
Remove from heat and whisk in sharp cheese until melted. Add pasta and
toss until evenly coated (it will seem like a lot of extra sauce which
is a good thing).
5. Pour half of the macaroni and cheese into prepared baking dish.
Layer macaroni evenly with provolone cheese followed by an even layer
of sour cream. Pour remaining macaroni and cheese over sour cream and
spread into an even layer. Sprinkle with 1 cup Parmesan cheese (or
more to taste).
6. Panko topping (optional): Melt butter in olive oil over medium heat
in a medium skillet. Add panko and stir to coat. Continue cooking
until crumbs become golden brown. Evenly sprinkle over macaroni and
cheese.
7. Bake 25-30 minutes or until bubbly and inside provolone is melted.
If not topping with panko, broil until Parmesan is golden. Cool 10
minutes to set before serving.
Servings Prep Time
8servings 20minutes
Cook Time
30minutes
Recipe Notes
***I DO NOT RECOMMEND ASSEMBLING THIS AHEAD OF TIME. The pasta seeps
up the sauce. Instead, you can prepare the sauce and refrigerate
separate from the pasta. Cook the pasta, toss it in a touch of olive
oil so it doesn’t stick together, and refrigerate. When ready to
assemble, warm the sauce (you can do this in the microwave). You
might need to add a touch of milk to thin, then proceed as instructed.
This prep will make assembly come together quite quickly.
*You just need enough provolone to cover the 9×13 in a single layer.
Typically 8 slices medium provolone or 6 large slices as pictured from
Costco. Gouda slices would also be delicious.
***Feel free to swap cheeses for a combination of whatever you have
on hand – Asiago, Gouda, smoked cheddar, Monterrey, etc – the
possibilities are endless! You can also mix in bacon, ham, etc.
**I find this pasta equally delicious without the panko topping as
the Parmesan cheese topping bakes to golden perfection ??