Thankful: VA's Mac and Cheese (Home Cooking)

Sometimes we take the little things for granted.

A stranger opening the door for you.
Finding a failed meter right in front of the expensive valet. Take that!
Matching socks.
Realizing that your favorite food truck is in front of your office.

This year, on Thanksgiving, I am thankful for my family, great friends and all the little things that put a smile on my face.

Inspired by the Mac and Cheese from bay cities that put a smile on my face after a long week at work, I decided to make my interpretation of Mac and Cheese for my Thanksgiving Potluck. I know that Thanksgiving is next Thursday, but I will be eating my way through the motherland - Hong Kong and Shanghai.

The following is my version of Mac and Cheese. Like me, it is Asian American. I used panko breadcrumbs instead of white bread to create a light crispy topping. And also like me, it tries to be health. Instead of regular pasta, I used gluten free vegetable pasta, but with the 3-cheese sauce, you will never know the difference. Enjoy!

VA's Mac and Cheese

Makes 12 Servings

Ingredients

• 8 tablespoons Butter
• 1/3 cup Flour
• 6 cups warm Milk
• ¼ teaspoons Nutmeg
• ¼ teaspoon Cayenne Pepper
• 1 Bay Leaf
• 5 cups Sharp White Cheddar
• 2 cups Fontina
• 1 ½ cups Parmesan Reggiano
• 1 ½ cup Panko Bread Crumbs – crisper, airier texture
• 1 pound Vegetable Radiatore Pasta – healthier, gluten free, made of vegetables
• Salt
• Pepper

Directions

Preparation

1. Pre-Heat oven to 375 degrees.
2. Butter a 3-quart casserole dish, set aside.
3. Place panko bread crumbs in a medium bowl.

4. Toss with 2 tablespoons of melted butter.
5. Combined ½ cup parmesan reggiano, ½ cup fontina and 1 ½ cups of sharp white cheddar.

Cooking the Pasta

6. Bring a large pot of salted water to a boil.
7. Add noodles and stir well to separate.
8. Cook until the outside of the pasta is cooked and inside is underdone, about 9 minutes. (Take a piece to taste around 7 minutes)
9. Drain the noodles at once and rinse with very cold water. Reserve.
10. Reserve about 1 cup of pasta water.

Mornay Sauce (Cheese Sauce)

11. In a medium saucepan, melt 6 tablespoons butter over medium heat.
12. Whisk in flour, about 3 minutes. (Do not allow it color)

13. Gently whisk in milk. One cup at a time.
14. Bring to a simmer.
15. Add bay leaf and nutmeg.

16. Simmer until thick, 20-30 minutes.
17. Add 2 teaspoons of salt and 2 teaspoons of pepper.
18. Remove sauce from heat.
19. Stir in remaining cheese. Set aside.
20. Stir the reserved pasta into the cheese sauce.
21. Add 1 cup of pasta water.
22. Pour mixture into the casserole dish.
23. Sprinkle topping onto the top.

24. Bake until browned on top, about 30 minutes.
25. Cool for 5 minutes and enjoy!

Happy Turkey Day!