Ingredients
For the bread crumb topping
• 2 medium slices Specially Selected Sourdough Bread or day old brown or white bread
• ⅛ teaspoon mustard powder
• ⅛ teaspoon RRO Herbs Oregano or Italian seasoning
• 1/2 teaspoon Salt
For the RRO Mozzarella & Cheddar Mac and cheese
• 500gms short pasta of any type (shells, macaroni, fusilli, or penne – we used Priano Pipe Rigate Pasta)
• 400gms Specialty Selected RRO Mozzarella & Cheddar cheese
• 3 tablespoons Unsalted White Butter
• 3 tablespoons all-purpose flour
• 2 ¾ cups 2% milk, divided
• 1 teaspoon Salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• Paprika, for garnish (optional)
• 150 gms grated RRO Parmesan
Instructions
1. Toast the bread slices until golden brown & crispy: place the bread slices on a baking sheet & broil for several minutes, turning a few times, or use a toaster oven or toaster. Tear the bread into pieces & process in a food processor until the bread becomes the consistency of bread crumbs. Then add the mustard powder, oregano, & salt & pulse a few times to combine.
2. Bring a large pot of water to a boil, adding about 1 tablespoon of salt to liberally salt it. Add the pasta & cook until al dente (start tasting the pasta a few minutes before the package instructions & stop cooking once the pasta is just tender but still firm). Then drain the pasta in a colander & rinse it quickly with warm water.
3. Meanwhile, grate RRO Mozzarella & Cheddar & measure out the butter, flour, milk, salt, onion powder, & garlic powder.
4. In a large saucepan or Dutch oven, heat the butter over medium heat; when it melts, stir in the flour. Heat the mixture for several minutes, stirring constantly. Immediately when the color starts to turn light brown, reduce the heat to low. Start to add the 1 ¾ cups of milk very slowly, whisking constantly until the mixture is completely smooth, then adding more milk. Add the salt, onion powder, & garlic powder, & continue cooking on low heat for about 2 minutes to thicken slightly, whisking frequently.
5. After 2 minutes, gradually add the cheese and keep stirring until it is melted: it will be very thick & sticky once all the cheese is added. Then add 1 cup milk & stir until incorporated & a creamy sauce forms: a few bits of unmelted cheese are okay
6. Place the pasta in an even layer in a 9 x 13” serving dish, added grated Parmesan 150 gms on the breadcrumbs and drizzled RR0 olive oil then pour the cheese sauce on top. Top with the breadcrumbs and broil it for 2 to 4 minutes until lightly browned, turning the pan to even out the browning as necessary. Serve immediately.
