ASIAGO MAC AND CHEESE RECIPES

Steps:

• In 8-inch skillet, heat oil over medium heat. Add bread crumbs to oil. Cook 2 to 3 minutes, stirring constantly, until golden brown; set aside.
• In 5-quart Dutch oven or saucepan, cook macaroni as directed on package, except add cauliflower florets 5 minutes before end of cook time. Drain; return to Dutch oven.
• Meanwhile, in 1 1/2-quart saucepan, heat oil over medium heat. In small bowl, beat together milk and flour, using whisk, until smooth. Stir milk mixture into oil in saucepan. Cook, stirring constantly, until mixture thickens and bubbles. Remove from heat; cool 3 minutes. Stir in cheese, salt, nutmeg and pepper just until cheese melts; stir in pimientos and 1 tablespoon basil.
• In Dutch oven, cheese mixture into cooked macaroni until well combined. For each serving, sprinkle macaroni with about 1 tablespoon crumb topping and about 1 teaspoon basil.

Steps:

• "Cook the macaroni al dente so that macaroni is still somewhat firm. If it is overcooked it will fall apart when baked. I normally choose the larges elbow macaroni possible so that it can absorb the cheeses into the core. Drain all liquid from the pasta in strainer. Place macaroni, butter, salt,pepper, milk, mozarella cheese, and 3 cups of asiago cheese in casserole dish. Reserve 1 cup asiago cheese for later. Mix eggs in a bowl first and then stir into mixture. Cover casserole dish with aluminum foil or baking dish lid and cook 45 minutes at 350 degrees. Uncover and add remaining cup of Asiago cheese & Parmesan evenly across the top, then sprinkle bread crumbs evenly on top last. Bake uncovered for another 15 minutes to allow the top layer of the dish to melt and brown slightly. "