Ashley's million dollar mac-n-cheese

Trevor Ploetz

Concord Crest Golf Course

Ingredients

• 1 pound cellentani pasta
• 4 tablespoons butter
• ¼ cup all-purpose flour
• 3 cups milk
• 1 12-ounce can evaporated milk
• 1 tablespoon cornstarch
• 1 tablespoon Dijon mustard
• 1 tablespoon chicken bouillon
• 1 teaspoon each of onion powder, garlic powder, dried parsley and salt
• ½ teaspoon pepper
• ¼ teaspoon red pepper flakes
• 4 cups freshly grated sharp cheddar cheese
• 6 to 8 slices of provolone cheese
• 1 cup sour cream
• 1 cup freshly grated parmesan cheese

Optional panko topping

• ¾ cup panko breadcrumbs
• 2 tablespoons butter
• 1 tablespoon extra virgin olive oil

Instructions

• Cook pasta to al dente. Strain and rinse with cold water.
• Preheat oven to 350 degrees. Grease a 9-inch by 13-inch baking dish and set aside.
• Melt butter in large skillet over medium heat then whisk in flour. Cook while stirring for 2 minutes. Turn heat to low and gradually whisk in milk.
• Whisk cornstarch into evaporated milk and gradually add to skillet followed by the Dijon and all the seasonings.
• Bring to a boil, whisking constantly. Reduce to medium and simmer while whisking occasionally until thickened (not too thick).
• Remove from heat and whisk in sharp cheese until melted. Add pasta and toss until coated.
• Pour half the macaroni and cheese into the baking dish. Layer the macaroni evenly with the provolone cheese then with an even layer of sour cream. Pour the remaining macaroni and cheese over the sour cream evenly. Sprinkle with parmesan cheese.

Optional panko topping

• Melt butter in olive oil over medium heat in a medium skillet. Add panko and stir to coat. Continue cooking until golden brown. Evenly sprinkle over macaroni and cheese.
• Bake 25 to 30 minutes or until bubbly and the middle is melted. Cool 10 minutes before serving.