Recipe from Martha Stewart and Christine.
Ingredients:
For the mac & cheese:
- butter or vegetable oil, for baking dish
- 6 ounces penne
- 2 cups cheese sauce (see below)
- 1 ounce cheddar cheese, grated
- 1 ounce Gruyère cheese, grated
- 3/4 teaspoon chili powder
For the cheese sauce:
- 4 tablespoons butter
- 2 1/2 tablespoon all-purpose flour
- 3 cups milk
- 300 g aged cheddar cheese, grated
- 150 g Gruyère cheese, grated
- 3/4 teaspoon chili powder
- 2 teaspoon garlic, chopped
Preparation:
For the cheese sauce:
Melt butter in a heavy-bottomed saucepan over medium heat, whisk in flour. Continue whisking and cooking for 2 minutes.
Slowly add milk, whisking constantly. Cook, stirring frequently, until sauce has thickened, about 10 minutes. Remove from heat. Add chile powder and garlic. Slowly stir in the cheese a little at a time until it is thick and melted. If there is any cheese left over, save it to top the mac and cheese. Use immediately or refrigerate up to 3 days.
For the mac & cheese:
Preheat oven to 350°F. Butter or oil an 8-inch baking dish, set aside.
Boil a large pot of water. Cook penne, according to directions, for 2 minutes less than recommended. Rinse pasta in cold water. Set aside.
In a medium bowl, mix together cooked pasta and sauce gently but thoroughly. Pour pasta into prepared baking dish, sprinkle with cheeses and chile powder. Bake, uncovered, for 20 minutes. Let stand 5 minutes before serving.
To reheat sauce, place in a saucepan over low heat, stirring frequently, until heated through.