The ultimate comfort food. This recipe comes from the Williams Sonoma Kitchen. I have spent years on a quest to try different mac and cheese dishes. I'd like to find my favorite. So far this is one of the top.
- 4 tablespoons unsalted butter
- 1⁄4 cup all-purpose flour
- 3 1⁄2 cups milk
- 1 tablespoon tomato paste
- 2 cups sharp cheddar cheese, shredded
- 2 cups smoked gouda cheese, shredded
- salt & freshly ground black pepper
- 1 pinch cayenne
- 4 ounces crustless country bread
- 2 tablespoons unsalted butter, melted
- 1 lb rigatoni pasta, cooked al dents and drained
- Preheat oven to 375 degrees.
- Butter large rectangular baking dish.
- In a saucepan over medium heat, melt 4 TBS butter.
- Add flour; cook, stirring frequently, about 3 minutes.
- Whisk in milk; cook, stirring frequently, until thickened, about 5 minutes.
- Whisk in tomato paste.
- Add 1.5 cups of each cheese; stir until melted.
- Season with salt, pepper and cayenne.
- Tear bread into crumbs.
- In small bowl, stir together bread crumbs, 2 TBS melted butter and salt.
- In a large bowl, combine pasta and cheese sauce.
- Pour into prepared baking dish.
- Top with remaining cheeses and buttered bread crumbs.
- Bake until cheeses are golden and bubbly, about 40 minutes.
- If top becoomes too dark, cover with foil.
- Let stand 10 minutes before serving.