Who says grown ups can't have kids food. Try this very sophisticated (and delicious) dish.

Baked Mac and Cheese

Ingredients:

6 cups of water
14 oz. dried mini rigatoni pasta
8 oz. béchamel sauce
12 oz. young gouda
8 oz. Mornay sauce warm
1/4 cup toasted bread crumbs

Béchamel Sauce Ingredients:

8 cups whole milk
5 oz. butter
1 oz. minced yellow onion
4 oz. all purpose flour
1 Tbsp. dry mustard powder
1/2 Tbsp. Hungarian Paprika
1/8 tsp. cayenne pepper
1/2 Tbsp kosher salt
1/8 tsp. ground nutmeg
1/8 tsp. ground white pepper
1 Bay leaf

Mornay Sauce Ingredients:

1 quart bechamel sauce
1 oz. grated Parmesan
1 oz. grated Prairie Breeze
1 oz. grated aged gouda

Directions:

Begin with béchamel sauce.

Slowly warm milk in a six quart pot. In a six quart stockpot slowly melt the butter then add onion. Cook until the onion turns translucent. Add the flour, to the butter and onion mixture. Cook this for six minutes. Slowly start adding the warmed milk to the roux one cup at a time. Once all milk is incorporated, add mustard powder, paprika, salt, pepper, nutmeg, white pepper, and bay leaf. Let sauce simmer for 30 minutes. When sauce is done cooking strain through a fine strainer and allow to cool.

Move onto the mornay sauce

In a double boiler warm the Béchamel sauce. When sauce is warm transfer to a blender. Add all cheese to blender and blend until all is incorporated. Return sauce to double boiler and keep warm.

Preheat oven at 500 degrees. Once preheated, place four six inch cast iron pans in the oven to warm them up.

Bring water to boil and cook pasta till al dente.

In large mixing bowl combine the cooked pasta, béchamel sauce, and the gouda.  Mix everything. Take hot cast iron pans out and equally divide the mac & cheese in each pan. Place all four pans in the oven and bake for 8 minutes. When mac comes out of the oven place 2 oz. of the mornay sauce on top of each pan. Sprinkle toasted bread crumbs on top and serve.

Serves four