I thought I would re-post my Mac and Cheese recipe on this Thanksgiving.. I won’t be cooking it this year since my family and I decided to go a bit non traditional and head to the Rooftop at the Montage Hotel and soak up the 80 degree L.A. sun.
So for those of you having a late dinner and in search of a great recipe… Enjoy..
Thank you so much for reading my blog year after year.. I feel extremely blessed and love each and everyone of you…
Taye’s Baked Mac and Cheese
1/2 pound Pepper Jack cheese
1/2 pound Extra Sharp Cheddar
1/2 pound a cheese of your choice (in this case I used Italian Truffle cheese)
2 cups of whole milk (give or take)
Salt (few dashes)
Black pepper (few dashes)
1/2 Stick of unsalted butter
1 pound Large Rigatoni Noodles
heat oven to 375 degrees. In a large bowl grate all three cheeses and
mix together. Boil Rigatoni noddles according to the directions on the
box. Boil them just shy of the time on the box leaving them slightly
under cooked. Drain. Add the 1/2 stick of butter to the hot noodles
and melt until all noodles are coated. Set aside.
a blender add milk, salt, pepper and eggs. Blend well. In either a 9
inch baking dish (or a dish of your choice..here I have used a backing
pot) layer noodles and cheese. One layer of noodles one layer of cheese
until pot or dish is full. Pour the mixture over the noodles and
cheese until milk is 3/4 of the way filling the pot. Add another later
of cheese to the very top of everything making sure to concentrate on
the edges of the dish or pot. Loosely cover your dish with foil making
sure that he foil is not touching the noodles. Bake for 35 mins. After
35 mins remove the foil and bake for another 10-25 mins. Once your
Mac & Cheese is done turn on your broiler and broil til the top
is brown. (this only takes a minute or so depending on your broiler).