The Three Cheese Mac Is Back!
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Ingredients
- ¾ lb good quality fusilli pasta (organic)
- ¼ cup flour (organic)
- ½ stick butter (organic)
- 3 generous cups freshly grated cheese:
- 2 cups extra sharp Vermont Cabot Cheddar Cheese
- 1 cup Sonoma Jack Hot Pepper Jack
- ½ cup Parmigiano Reggiano cheese (set aside)
- 1½ cups almond milk (organic)
- 2 tbsp tapioca flour, as needed for extra thickness
- 1 tbsp red pepper flakes
- substitute Chile Tepin if you can handle it - The Mac is Back!
- salt & pepper to taste
- 5oz panko bread crumbs - Italian
Directions
Preheat oven to 350°
Cook pasta al dente according to package directions. Don't forget to salt the water at boil.
Make the roux: Melt the butter at medium heat - add the flour and stir until combined. Avoid lumps.
Make the sauce: Slowly stir in warm milk then add the tapioca flour. Stir in a handful of cheese at a time until melted and sauce is desired consistency. Add red pepper flakes (Chile Tepin if you can). Season to taste with salt & pepper.
Add pasta to sauce and combine. Check seasoning again. Pour into 9x13 glass baking dish. Add a layer of Parmigiano Reggiano then a layer of panko.Bake for 25-30 minutes or until golden brown, baby. Awesomeness! Enjoy!!
