Football season is here and we’re in the mood for comfort food with a kick!
We took one of the most coveted comfort food and gave it some spice! These single serving specialty Mac & Cheese bowls are perfect for snacking on while you watch the game on Thursday night, Saturday or Sunday. They are also great as an appetizer or first course for your fall parties
- 2 16 oz. boxes pasta (I used pipette, as an alternative you can use elbow pasta)
- 4 tablespoons butter
- 4 heaping tablespoons flour
- 1 cup half and half
- 3 cups skim milk
- 2 cups Fontina cheese, shredded
- 8 oz. extra sharp cheddar cheese, shredded
- ½ cup grated parmesan cheese
- diced fresh jalapeño (optional)
- Preheat oven to 375°. Place single-serving oven safe dishes on a baking sheet and set aside. Fill large pot ⅔ full with water, add 2 tsp. of salt and bring to a boil.
- While water is boiling, melt butter in a sauce pan on medium heat, be careful not to burn. When butter is melted, whisk in flour and continue whisking until flour is fully incorporated. Continue whisking mixture for a few minutes and then whisk in milk and half and half and bring to simmer.
- Meanwhile, add pasta to boiling water, cook according to directions on box, and then drain in colander. Empty pasta into a large bowl and set aside while you finish “sauce”. Stir in all 3 cheeses except 1 cup of Fontina cheese to milk/cream mixture. Gently continue to stir until cheese is melted. Add salt, pepper and jalapeño, stir in completely and then pour mixture over elbow pasta. Gently mix to completely cover pasta in cheese sauce. Ladle macaroni and cheese mixture into individual baking dishes and sprinkle reserved shredded Fontina cheese on top of each. Bake for 15-20 minutes or until top is golden brown.
You may opt to prepare and serve your Mac & Cheese in traditional baking/casserole dishes (13” x 9” and 10” x 6”).