Avesta's Gourmet Mac n Cheese

Avesta's Gourmet Mac n Cheese

Ok so for all of you former Avesta Eclectic Cuisine customers who have been emailing me...begging me for this recipe....here you go! For those of you who were never able to visit my restaurant....here's your chance to try one of my most popular dishes at the restaurant by making it at home. This version if very similar to the one we made at the restaurant and will definitely be a hit with your family and guests! Let me know how it turns out!

Avesta's Gourmet Mac n Cheese

1 lb cooked pasta (I like using spiral shaped, fusilli OR rotini OR ruote OR gemelli, though penne is good too)

Cheesy Bechamel Sauce
1/2 stick butter
1/4 cup flour
3 cups half n half
1 cup heavy cream
2 teaspoons salt
1/2 teaspoon garlic powder (do not use fresh garlic)
1/2 teaspoon white pepper (you can use black pepper but it will taste and look different)
1/2 cup shredded mozzarella
1/2 cup shredded white cheddar
1/4 cup shredded havarti
1/4 cup shredded gouda
1/4 cup shredded fontina

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour, salt, pepper and garlic powder and stir until smooth. Cook until the mixture turns a light, golden color so the flour makes a roux.

Mix the half n half and heavy cream together and heat in another sauce pan until warm, do not heat too much. Then slowly add the cream to the roux, whisking constantly until the sauce is smooth and creamy. Bring to a boil then turn heat down, add all the cheeses except for half of the mozzarella and half of the white cheddar and mix again. Cook for a few more minutes until the sauce is nice and thick and all the cheese has melted. Taste the sauce to make sure it has enough seasoning. It should be a bit salty as it will go over pasta and needs a little extra salt to season the pasta dish.

Once your sauce is ready, add the cooked pasta to the pan and mix well. Make sure to spray your baking dish and then pour the pasta and cheese sauce into the baking dish. Sprinkle the rest of the mozzarella and white cheddar on top and bake at 375 degrees for 15 minutes or until the cheese on top is as golden as you like it. I love the flavor of crusty, almost burnt cheese on top of my mac n cheese so I leave it in a little longer. Enjoy!


Make sure to spray your baking dish so the pasta doesn't stick.

Mixing the pasta into the sauce before putting it into the baking dish will make sure all the pasta is evenly covered in the gooey cheese sauce.

You could actually eat it like this and not be disappointed!

But topping it off with more cheese and baking it..............................

and getting that crusty, almost burnt cheese on top.....

is too good to not take that extra step.....doesn't this look amazing? mmmmmmmmmmm......