Macaroni and cheese is not only a holiday classic but one you can enjoy all year round.

This dish is easy to make and you can add so many variations to make it your own. Sauté some onions and add those to the cheese sauce, crumble some bacon and stir it right in to the macaroni, the possibilities are endless.

Ingredients

1 cup shredded Pepper Jack
1 cup shredded Sharp Cheddar
1 cup American slices
1 cup shredded Mozzarella
1 cup grated Parmesan
1 cup shredded mild Cheddar
1 cup shredded Colby
4 cups heavy cream
Salt
Pepper
2 boxes medium shells
3 tbsp corn starch
½ cup water 

Equipment

Casserole Dish
Medium Sauce Pan
Balloon Whisk
Large Pasta Pot

 Preparation

Preheat Oven to 350º
Mix together corn starch and water
Boil Shells until 90% cooked
Bring cream to a boil
Add salt pepper and ½ cup shredded cheddar to cream
Add slurry (cornstarch and water mixture)
Stir until cheese melts
Add 4 slices American cheese to cream let sit
Drain pasta and return to large pasta pot
Add some of the cream mixture and stir in coating the pasta
Add some of the cheeses one at a time allowing them to melt and coat the shells
Add more cream
Repeat process until all ingredients are incorporated (reserve ½ cup mozzarella and shredded cheddar for topping)
Transfer pasta to casserole dish and top with reserved cheese
Put in oven until nice golden brown crust develops

Enjoy.

Jay Jones is the Executive Chef of Chateau Noir, LLC. (www.chateaunoirllc.com)

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