Happy official first day of fall (and Happy 33rd anniversary to my parents!) The days have gotten a little crisper around here and I really hope they are here to stay. Although I love comfort food all year long, when the weather changes I am all about a hearty, cozy meal. Mac and cheese is a staple in our house, even though I try not to make it too often because I will consume the whole pan. This Alfredo version of mac and cheese is my go to, other than the baked version I love to make. It has the perfect hint of garlic and shallot giving it a layer of flavor other than just cheese.
Alfredo Mac and Cheese Recipe
8 ounces orecchiette pasta (or whichever you like)
3 cups milk
3 tbsp. butter
5-6 tbsp. all purpose flour
2 cups shredded white cheddar cheese
1 cup grated parmesan cheese
3 cloves of garlic (minced)
1/2 shallot (minced)
1/2 tsp. dried oregano
Bring pot of water to a boil and cook pasta according to box instructions. While the pasta is cooking prepare the garlic and shallot and set aside. Pour the milk into a medium sized sauté pan, add the butter and whisk over medium high heat. You want the milk to get a frothy consistency and slowly start to thicken. Add the minced garlic and shallot and season with salt and pepper. keep whisking and slowly add the flour until the mixture is noticeably thicker. This step takes a little while, so don’t get frustrated if its taking too long to thicken and just add more flour.
Once the mixture has thickened add the cheeses and combine until completely melted into the milk mixture. Top with salt, pepper and dried oregano. Drain the cooked pasta and add to the cheese mixture, mix well. The mac and cheese can be baked and topped with bread crumbs as seen in my last mac and cheese recipe here, but for this one I just scooped it into cute pumpkin bowls and enjoyed while piping hot. Comfort food at its finest!
MY FAVORITE MAC & CHEESE BOWLS