This week we are sharing a kid-friendly classic dish, Baked Macaroni and Cheese.

Originally published in The Taste of Tradition

Recipe by Sheila Barceló

Recipe

Ingredients

SERVES 12 TO 15
2-1/2 pounds fettuccine pasta (break into 1-1/2 to 2-inch pieces) (can be made with gluten-free pasta as well)
16 ounces ricotta cheese
2 cups shredded Gruyere cheese
4 cups cheddar/mozzarella blend
2 cups parmesan, for topping
2 quarts vanilla unsweetened almond milk
1 cup melted butter
2 teaspoons nutmeg
2 teaspoons ground white pepper
3 tablespoons spicy brown mustard
2 tablespoons kosher salt

Instructions
Preheat oven to 350 degrees F.
Cook pasta until al dente, following package instructions. Drain, rinse with cool water, and return to pot.
Meanwhile, heat butter in a large saucepan over medium-high heat. Once melted, add milk, seasonings, and spices, and bring to a boil on low. Slowly combine all cheeses, except for parmesan, and whisk until smooth. Pour over pasta; toss to coat.
Divide and pour into two casserole dishes. Bake for 25 minutes. Sprinkle with parmesan. Bake for 5 to 7 minutes more. Let cool 5 minutes before serving.