(Mac and Cheese...just better)
Radiatori & Cheese
Macaroni and Cheese...the ultimate comfort food. The radiatori pasta shape allows melty cheese to get stuck between each little wave creating the perfect creamy bite.
Half Pound of Cajun Radiatori
3 Tablespoons Butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon Black Pepper
1 1/2 cups Milk
3/4 Cup Half and Half
2 1/2 Cups shredded cheddar cheese
Preheat oven to 325 degrees and lightly grease an 8x8 baking pan.
Cook the radiatori for 5-6 minutes or until al dente. Drain and set aside.
Melt the butter in a medium saucepan over medium heat.
Mix in the flour, salt and pepper. Cook for two minutes.
Slowly add the milk and half and half, stirring constantly, and cook over medium-low heat for a few minutes until the mixture is barely thickened.
Remove from heat and stir in 1 cup shredded cheese, stirring just until melted.
Add the cooked radiatori and toss to coat. Pour half of the pasta mixture into the prepared baking dish. Sprinkle 1/2 cup of cheese over the top. Add remaining pasta and sprinkle with the rest of the cheese.
Bake for 15-20 minutes or until cheese is melted on top.
Using a fresh block of cheese instead of pre-shedded cheese will give your dish a stronger taste and all the cheese to melt fully. Pre-shedded cheeses have a powder on them that does not allow the cheese to melt all the way.
I recommend trying the dishes with a white cheddar, it allows the cajun flavor to shine through.
Feel free to add in any vegetables or proteins.