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
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
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.