Ingredients:
3/4 box cavapatti noodles cooked in salted water for 7 minutes
4 oz cream cheese block, cubed
8oz velveeta cheese block, cubed
2 cups shredded mild cheddar cheese
1 cup shredded parmesan cheese, plus more to dust on top
4 Tbs butter, plus 3 more Tbs reserved
1/4 cup ap flour
2 cups milk
1 tsp salt
1/8 tsp onion powder
1/8 tsp cayenne pepper
1/4 tsp smoked paprkia
1/4 to 1/2 tsp black pepper
1/4 tsp ground dry mustard
1/8 to 1/4 cup pinot gregio
1/2 cup bread crumbs
Directions:
Preheat oven to 375° F. Add spices to flour and stir to mix. Melt 4 Tbs of butter in large pot, then add flour and whisk until smooth and cooked about 2 minutes.
Add 2 cups milk slowly, and continue to whisk to avoid clumping. Cook 3 to 5 minutes over medium heat, until thickened. Add cream cheese and velveeta, and stir until melted and smooth. Turn off burner, and 2 cups cheddar and 1 cup of parmesan. Taste and adjust seasonings as needed.
Stir until melted and smooth. Pour wine into sauce and stir until mixed well. Add noodles and fold to coat. Transfer noodles to a 9×13 baking dish and smooth down until even in the dish. In the empty pot you used to cook the noodles, melt remaining butter and add the bread crumbs. Stir until fully moistened with butter and slightly toasted. Remove from heat. Grate more parmesan cheese over the macaroni and cheese, then top with bread crumbs.
Cover with tin foil or a lid and bake in preheated oven for 15 minutes. Remove foil and bake 10 additional minutes. Remove from oven and cool for 10 minutes, then serve.
LARP Mom Cooks 