This is mac and cheese at its purest – oh so good!
3 cups macaroni
1½ cups grated sharp cheddar
1½ cups grated gruyere cheese
½ stick of butter
1 tsp. dry mustard
1 tsp. salt
Cayenne pepper to taste
¼ cup sliced Italian roasted red peppers
Bring salted water to a boil and cook macaroni until almost al dente. Drain into a large bowl but reserve the salted pasta water.
To pasta, add butter, salt and pepper, red pepper, mustard and cheese. Add enough water to make it creamy. Place in a buttered dish, add some more cheese on top as well as some buttered bread crumbs. Bake at 400 degrees until bubbly.
Judy Reilly runs Mi Casa Cooking Workshops in La Crescenta.
To find out what’s on this week’s menu, visit www.micasacooking.com
or call her at (818) 249-3869.