Killer mac and cheese

• Meat

  • 6 oz Pulled pork

• Pasta & Grains

  • 1 lb Shell pasta, small

• Baking & Spices

  • 1/2 cup Flour
  • 1 tsp Salt

• Dairy

  • 6 tbsp Butter
  • 12 oz Cheddar, old grated
  • 1 lb Gruyere, grated
  • 4 cups Milk

Found on glebekitchen.com

Description

Ingredients

• 1 lb small shell pasta (conchiglie)
• 6 Tbsp butter
• ½ cup flour
• 4 cups milk
• 1 lb gruyere, grated
• 12 oz old cheddar, grated
• 1 tsp salt
• 6 -12 oz pulled pork finely chopped (optional)

Directions

• Preheat your oven to 375F.
• Bring a large pot of generously salted water to boil. For guidance - generously salted means it tastes like the ocean.
• Cook the pasta until just under the recommended time and drain. It will continue cooking as it bakes so you dont want it overly soft after boiling.
• Mix the grated cheeses. Reserve around 4 oz of cheese.
• Heat the milk but dont let it boil.
• In a 2 quart saucepan melt the butter over low heat. Mix in the flour and cook gently for 2 minutes. You dont want the mixture to colour. After two minutes start adding the warm milk a couple of tablespoons at a time to start mixing constantly. Once you have about a half a cup incorporated you can start adding the milk faster, maybe half a cup at a time. Once youve added all the milk bring it to a gentle, gentle boil. It will thicken at this point. If this sounds familiar its because you are making a béchamel.
• Add the salt.
• Off heat, add the cheese mixture a handful at a time stirring constantly. After the cheese has incorporated, add the next handful. Repeat until all but the reserved cheese remains. This is called a mornay sauce if you like cooking trivia.
• Fold in the pasta and pork if using and mix. Transfer the mac and cheese mixture to a 10x14 inch oven proof baking dish. Sprinkle the reserved cheese overtop. Cover with tin foil and bake 30-40 minutes. Remove the foil and bake an additional 10 minutes to brown. You may need to broil it briefly. If you do watch it closely. Thats it. Easy and crazy good.