Killer Mac & Cheese

• 1 pound Pasta, Rigatoni Or Molloni Work Well
• 4 ounces, weight Vermont White Cheddar
• 4 ounces, weight Gruyere
• 4 ounces, weight Italian Fontina
• 4 ounces, weight Very Sharp Cheddar
• 2 ounces, weight Fresh Parmesan Or Romano Cheese, Grated
• 1 stick Butter
• 1/2 cups Flour
• 2 cups Whole Milk
• 2 Tablespoons Dijon Mustard
• 1 Tablespoon Worcestershire Sauce
• 1/2 cups Panko Or Breadcrumbs
• 2 Tablespoons Butter
• 1/2 cups Sun-dried Tomatoes, Thinly Sliced

1. Cook pasta according to directions on package in a large pot and drain well.
2. Shred all of your cheeses and set aside.
3. Meanwhile, in another large pot, make a roux by melting butter then stirring in flour.
4. On medium heat add milk, then Parmesan to the roux.
5. Stir until thick.
6. Add the Dijon and Worcestershire sauce.
7. Gradually add the other cheeses to the sauce.
8. Continue to stir.
9. The cheese sauce will be very thick.
10. Add the pasta to the cheese sauce and stir.
11. Saute the Panko or bread crumbs in 2 tablespoons of butter over medium heat until well combined.
12. Grease (or Pam) a large glass casserole dish, and pour in the mac and cheese mixture.
13. Top with slivers of sundried tomatoes and then with Panko.
14. Bake for 15-18 minutes at 350 degrees F.
15. Remove from oven and serve hot.

pasta, weight vermont, gruyere, cheddar, romano cheese, butter, flour, milk, dijon mustard, worcestershire sauce, breadcrumbs, butter, tomatoes

Taken from tastykitchen.com/recipes/main-courses/killer-mac-cheese/ (may not work)