Believe me, this is not the usual recipe I make, but it is good, fast and easy. We did enjoy it.
- 3 cups whole milk
- 3/4 cup heavy cream
- 3 tbsp. butter
- 3 tbsp. flour
- 1 lb. good cheddar cheese, shredded, for a much better flavour (not cheese slices for sandwiches)
- 1/4 lb. Monterey Jack cheese
- 1/4 lb. Brie, outer skin removed and discarded.
- 1/2 tsp. Worcestershire sauce
- 1/2 tsp. kosher salt
- pinch white pepper
- 1 tsp. dry mustard
- pinch cayenne
- pinch freshly grated nutmeg
- 1 lb. macaroni (elbow) noodles
Crumb Topping
- 1/4 cup bread crumbs
- 1/4 cup finely shredded cheddar cheese
- 1/4 tsp. paprika
- 1/2 tbsp. melted butter
Preheat oven to 375 degrees.
Bring a large pot of water to the boil and keep hot until ready to cook your pasta.
In a sauce pan, bring the milk and cream to scalding but not boiling and in another sauce pan melt the butter and add the flour, cooking for about 3 minutes.
Slowly add the hot milk to the flour mixture, whisking all the while to attain a smooth sauce.
Now add the pasta to the hot water, cooking for 3 minutes or whatever the pasta instructions say, cook 3 minutes less. They will continue to cook in the oven.
Now add the 3 cheeses to the white sauce and stir with a wooden spoon until all melted and smooth.
In a small bowl, add the balance of the seasonings and add a drop or two of water to make a slurry and add to the sauce, whisking well.
Drain the pasta and add to the sauce and stir gently. Add together all the topping ingredients and mix well.
Spray a 9 inch square pan and pour in the pasta. Sprinkle the topping over the surface and bake now for 25-30 minutes until hot and bubbly.
Add a green salad, glass of wine and enjoy.
