CREAMY GOOEY MAC AND CHEESE FOR TWO

So, it’s just me and Loretta…and most of my recipes are for two people. That being said, we still haven leftovers most meals. I wanted this Mac and Cheese to be creamy and gooey, not cakey and dry. Plus, Mac and Cheese really doesn’t do well in the fridge overnight, ie, for leftovers.

For the cheeses: Gruyere for gooey…Cream cheese for creamy…and sharp white cheddar for sharpness. All white cheeses. No baking needed as it should be served right after tossing the cheese sauce with the pasta. Also, no crumb topping this time as that can render it a little dry. Crumbled bacon and chopped chives finishes the dish.

INGREDIENTS:

• 1 1/2 tbsp unsalted butter

• 1 1/2 tbsp flour

• 1 cup milk

• 1/2 cup cream

• 1/2 cup (2 ounces) shredded gruyere

• 1/2 cup (2 ounces) shredded sharp white cheddar

• 2 ounces cream cheese

• Pinch of cayenne

• Pinch of nutmeg

• 5 ounces cavatappi or elbow macaroni

• 2 thick slices of bacon, cooked, diced

• Chopped chives

DIRECTIONS:

• Cook the pasta according to package directions…about 90%. Drain, return to pot, cover and keep warm.

• Place butter in a medium saucepan over medium heat. When the butter has melted add the flour and stir to combine for 1 minute.

• Whisk in the milk and bring to a simmer.

• Whisk in the cream.

• Add the cheeses one at a time and stir while everything melts.

• Add the cayenne and nutmeg and stir in.

• Pour the cheese sauce into the pasta pot and fold everything together until well coated.

• Serve immediately and garnish with chopped bacon and chopped chives.