This comfort classic dish is unbelievably cheesy and creamy featuring extra old Cheddar and Asiago.
blender or food processor (or tall container using an immersion blender)
2 cups (500 mL) shredded extra old white Cheddar cheese
1 cup (250 mL) shredded Asiago or provolone cheese
1 1/2 cups (375 mL) 2% milk
2 tbsp (30 mL) all-purpose flour
1/2 tsp (2 mL) Dijon mustard
1/4 tsp (1 mL) each salt and pepper
3 cups (750 mL) elbow macaroni
1/4 cup (60 mL) chopped sun-dried tomatoes
2 tbsp (30 mL) chopped fresh basil or parsley
In a blender or food processor (or in a tall container using an immersion blender) combine cheeses, milk, flour, mustard, salt and pepper. Process until fairly smooth.
In a pot of boiling, salted water, cook pasta for about 12 minutes or until al dente. Drain pasta well and return to pot. Add cheese mixture and cook over medium heat, stirring constantly for about 5 minutes or until sauce is bubbly, creamy and thick. Stir in sun-dried tomatoes and basil. Let stand 5 minutes before serving.
Blending the sauce ingredients before cooking ensures a smooth, creamy cheese sauce you’ll make over and over again.