Smoky Macaroni & Cheese

• 8 ounces rigatoni pasta or 8 ounces penne pasta
• 7 tablespoons butter
• 1 teaspoon chopped garlic
• 4 tablespoons flour
• 1 cup buttermilk
• 1 cup milk
• 12 ounces smoked rambol fume cheese, grated
• 1 teaspoon country Dijon mustard
• 18 teaspoon nutmeg
• 20 cherry tomatoes, halved
• 12 cup dry breadcrumbs
• 12 cup il villaggio pecorino romano cheese, grated
• salt and pepper

1. Preheat the oven to 350F.
2. In a medium saucepan, melt 4 tablespoons butter with the garlic until sizzling, but be careful not to burn the garlic!
3. Add the flour and cook for 2-3 minutes until foamy.
4. Gradually whisk in the buttermilk and milk.
5. Add the Smoked Rambol Fume cheese, mustard and nutmeg.
6. Check for seasonings, and fold in the cherry tomato halves.
7. Add the cheese mixture to the drained pasta and spread into a 10 1/2 inch cast iron skillet pan that has been sprayed with a non-stick cooking spray*.
8. Melt 3 tablespoons butter in a small saucepan.
9. Toss in the breadcrumbs and Pecorino Romano, and mix well.
10. Sprinkle on top of casserole and bake until bubbly and slightly browned, about 30 minutes.
11. *Or use an 11"x 7" casserole dish sprayed with nonstick cooking spray.

rigatoni pasta, butter, garlic, flour, buttermilk, milk, fume cheese, country, nutmeg, tomatoes, breadcrumbs, romano cheese, salt

Taken from www.food.com/recipe/smoky-macaroni-cheese-417897 (may not work)