NuM NuM

OMG, this was THE BEST mac and cheese EVERRRR!!! If there were ever a time to indulge in full fat, artery clogging nummy goodness, this would be the recipe of all recipes. It is Giada's recipe for mac and cheese. I followed the recipe exactly except I used penne pasta, a three cheese blend from Whole foods (Asiago, Parmesan, Fontina) instead of the Fontina and part skim Mozzarella. But I did splurge a little and use a block of the real deal Parmesan cheese. I wanted to show lobster how my food processor worked so I grated it in there. Little did I know, before it was too late, I neglected to seal the top and before I knew it bits of cheese started flinging all over the place...he was thoroughly amused.

The recipe states 6 servings, but I fed this to a crowd of 10 and there was still about half the amount left. Since it is so glutinous, I think next time I will only make half of what the recipe states.

Mac and cheese – 6 servings

Butter, for greasing dish
12 ounces egg noodles/3 cups dry pasta
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated cheese mix
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 strips of bacon, optional
2 tbs finely chopped parsley

Directions
Preheat the oven to 450 degrees F.

Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup cheese mix, 1/2 cup Parmesan, 1/2 cup mozzarella, bacon, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup cheese mix, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving