At least that’s what I think. The “magic” ingredient?
It is absolutely YUMMY. It has a smooth, awesomely creamy texture, and the taste is sinflly rich and buttery. So much so, I find that I really don’t have to use much butter in the preparation of the roux/white sauce. And no, it’s not hard to make…. try it yourself and you’ll see!
1/2 lb/box of elbow macaroni
1 cup Milk (use whatever your dietary sensibilities dictate, 1%, 2%, whole, evaporated, etc.)
1 cup Chicken broth (yeah, seriously)
2 tbsp EVOO
1 tbsp Butter (you can use margarine if you like, but I can’t be bothered with the stuff)
4 tbsp of flour
1/4 lb (4 oz) Havarti cheese, cubed
1/2 lb (8 oz) cheddar cheese, cubed (sometimes I cut a bit of the cheddar and mix in a little Swiss)
1/8 tsp of your favorite Season Salt (I use Adobo for this dish)
Ground black pepper to taste
Boil pasta in salted water according to package instructions. Drain and then put macaroni in mid-sized casserole dish.
Cut about half of Havarti and cheddar cheese in small cubes and mix into macaroni. Set aside the remaining larger cubes of cheese to melt in sauce.
Heat mid-size saucepan containing butter and EVOO over medium heat. Add flour and stir in pan for 1-2 minutes.
Add milk and broth, increase heat to med-high and stir constantly until thickened into a sauce. Let sauce gently simmer for about 3-5 minutes. Then turn off heat, but leave saucepan on the burner and add season salt, pepper, and remaining havarti and cheddar cheeses to sauce. Stir till melted.
Pour cheesesauce into the casserole with the macaroni and cheese mixture and mix thoroughly. Top with fine ground bread crumbs and if you like, a bit of shredded cheddar cheese.
Bake in preheated 375 degree oven for 30-35 minutes.