THREE CHEESE BAKED MACARONI

BAKED MACARONI AND CHEESE

Ryan Benyi

Yields: About eight 1 1/4 cup servings

Oven Temp: 350

Ingredients

1 pound(s) rotini or cavatappi
2 cup(s) whole milk
8 ounce(s) cream cheese
3 tablespoon(s) unsalted butter
1 teaspoon(s) fresh-ground pepper
1/2 teaspoon(s) salt
1 1/2 cup(s) grated sharp kosher Cheddar
1 1/2 cup(s) (about 6 ounces) shredded smoked Kosher Gouda (Or plain kosher Gouda will do)

Directions

Cook the pasta and make the sauce: Preheat oven to 350 degrees F. Cook the pasta following package directions. Strain the pasta, rinse with cold water to cool and prevent clumping, drain well, and transfer to a large bowl. Set aside. Combine the milk, cream cheese, butter, pepper, and salt in a medium saucepan. Cook over medium heat, stirring occasionally, until the butter and cream cheese have melted — about 10 minutes.
Assemble the macaroni and cheese: Toss the Cheddar and Gouda with the reserved pasta. Add the hot milk mixture and stir until well combined. Transfer pasta to a 3-quart baking dish and bake until the macaroni is set and the top is golden brown — about 30 minutes. Divide macaroni and cheese among 8 plates and serve hot.