This mac and cheese is topped with delicious, melty raclette cheese.
1 lb. macaroni noodles, cooked and drained
1 tbs. reserved pasta water
1 tbs. salted butter
1 tbs. minced garlic
1 tbs. all-purpose flour
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 tsp. crushed rosemary
1 tsp. mustard powder
1/4 tsp. ground nutmeg
1/4 tsp. smoked paprika
1 tsp. hot sauce
1/4 tsp. apple cider vinegar
1 1/2 c. whole milk
1/4 c. pecorino romano cheese, grated
1 c. sharp cheddar cheese, shredded
7 oz. raclette cheese, sliced
Preheat the oven to 350 degrees Fahrenheit. Place cooked noodles into a greased 9×13 baking pan. Set aside.
In a sauce pan, melt the butter over medium heat. Add the minced garlic and cook until fragrant and tender. Add the flour and stir to form roux. Cook the roux until lightly browned. Add the pasta water, salt, black pepper, rosemary, mustard powder, nutmeg, paprika, hot sauce, apple cider vinegar, and milk. Cook the sauce, stirring frequently, until the sauc is reduced and will coat the back of a spoon. Remove from heat.
Stir the sauce, pecorino romano cheese, and cheddar cheese with the macaroni noodles. Place the raclette cheese slices on top of the noodles.
Bake for 10-15 minutes until everything is warm and bubbly and the cheese is starting to brown.
This is my grandpa’s recipe, it’s delicious and cheesy. The sauce is also great over pasta.
2 tbs. salted butter
2 tbs. olive oil
1 c. diced white onion
3 cloves garlic, minced
1/2 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. dried basil
8 oz. tomato sauce
1 large zucchini, sliced into 1/3 in. thick slices
2 large tomatoes, sliced into 1/3 in. thick slices
1 lb. mozzarella cheese, sliced into 1/4 in. thick slices
4 tbs. grated parmesan cheese
Yields Approximately 8 servings
In a large saucepan, place zucchini and 1/2 c. of water. Bring to a boil and simmer uncovered. Cook zucchini until tender but not mushy. Drain zucchini and set aside.
In a saucepan, heat the butter and olive oil over medium heat. Cook the onion and garlic until golden. Add salt, pepper, basil, and tomato sauce. Bring to a boil, then simmer uncovered for 10 minutes, stirring occasionally. Remove from heat.
Preheat the oven to 400 degrees Fahrenheit. Lightly grease a 10 inch casserole dish.
Spoon half the tomato sauce into the casserole dish. Arrange the zucchini, tomato, and mozzarella slices in the dish, overlapping is fine. Spoon remaining sauce over the top. Sprinkle with the parmesan cheese. Bake for 15 minutes or until cheese is melted.