The Current

Sunday Mornings 6:00am

We love mac and cheese around our house. Sure, it’s one of the four choices on every kids’ menu out at a restaurant so we eat it often enough, but we wanted to make our own version. We went with a “no boil” recipe. Makes it that much easier, and this way the pasta is cooked perfectly when you bake it rather than boil. We got this recipe from Cabot Cheese. Here’s what you need to serve 8:

16 ounces dry penne
8 tablespoons (1 stick) salted butter
¼ cup unbleached all-purpose flour
4 cups warm whole milk
1 pound Cabot Seriously Sharp Cheddar, or your favorite Cabot Cheddar grated (about 4 cups)
2 tablespoons chopped fresh basil or ½ teaspoon dried basil
2 tablespoons chopped fresh thyme or ½ teaspoon dried thyme
(We also added mushrooms to get some veggies in there.)

For another #ThrowItTogether recipe (Pasta Salad with Broc & Sundried Tomatoes), click here.