This is our DIY Ristorante version of this long-time favorite. With all of the emphasis in recent years on “Gourmet Mac and Cheese” you can take this recipe and develop your own gourmet version. Buon Appetito!
200 grams of Elbow Macaroni
Salt and freshly ground pepper
2 T. Butter
1/4 c. Half and Half
1/8 t. Garlic and Herb Seasoning
1 1/2 c. Shredded Cheddar
Italian Bread Crumbs (Optional)
Bring 2 quarts of water to a boil. Add salt, a splash of olive oil and a heavy sprinkle of Italian Seasoning. Stir once, then add the Macaroni and cook according to package directions.
Turn off the heat. Drain the Macaroni and place back on the warm burner. Cut the butter into 4 pieces, add to the macaroni and stir to begin to melt it. Add the Half and Half and stir until Butter has completely melted. Add Garlic and Herb Seasoning and freshly ground pepper and stir to blend.
Add half of the shredded cheese and stir until it has melted, then add the rest of the cheese and stir until it has completely melted.
You can serve it immediately, or place it in a baking dish and dust the top with Italian Bread Crumbs and put under a Low broiler for 5-7 minutes until the bread crumbs have become golden brown.
Add a touch of Bleu Cheese or Swiss Cheese – change it up any way you like. It’s almost as easy as the boxed stuff – and the taste and texture are sure to win you over.