Halloween Mac & Cheese

Halloween Mac & Cheese So when I was shopping for black squid ink pasta for another dish, I came across these cute black & white bowties. Before I knew it they were in my cart, destined for another black and orange-y pasta dish for Halloween. Halloween Mac & Cheese

So mac & cheese wasn’t much of a stretch. Lately I’ve been really loving making it with loads of good Gruyere, but I added in a little sharp cheddar as well so the sauce would be at least a little bit orange.

Halloween Mac & Cheese

Now, this may come as a shock, but you will notice this recipe also includes some processed cheese. I know! What has come over me, right? But processed cheese has it’s place, and that place is beautiful melting. So I like using lots of great cheese for flavor, and then a bit of processed cheese for texture. It helps avoid that slightly grainy sauce homemade mac & cheese often has. And if that is wrong… I don’t want to be right.

Also check out my other black pasta dish for Halloween- Squid Ink Carbonara with Butternut Squash, Bacon, and Pepitas.

Halloween Mac & Cheese

Adapted from Ina Garten

  • 1 pound black and white bowties
  • 1 quart milk
  • 6 tablespoons butter
  • 1/2 cup flour
  • 12 ounces Gruyere, sharp Cheddar, or a combination; shredded
  • 8 ounces processed cheese, like Velveeta (or use sharp Cheddar)
  • 1/2 teaspoon black pepper

Heat the oven to 375.

Boil pasta to just slightly undercooked. Drain and set aside.

Heat milk in microwave or in a saucepan until hot but not boiling. Meanwhile, in a large pot melt butter over low heat. Whisk in the flour and cook for about 2 minutes, stirring continously. Add in the hot milk and whisk until smooth. Continue to cook for a few minutes, until thickened. Remove from heat.

Cut processed cheese into pieces and add to the hot milk mixture. Add pepper. Toss with shredded cheese and cooked pasta.

Pour into a 13×9 pan or baking dish. Bake for about 30 minutes, until sauce is bubbling.

 

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