Farfalle Mac And Cheese: The Creamiest Upgrade with Local Cheeses!

Farfalle Mac And Cheese: The Creamiest Upgrade with Local Cheeses! 🧀

If you’re a mac and cheese lover, you’re in for a treat! This isn’t your ordinary mac n cheese.. it’s a creamy, gourmet upgrade featuring farfalle pasta (bow tie pasta) which is unusual to use since it's a flat shaped pasta, and a tasty cheese blend of locally sourced gouda mixed in with a sharp cheddar and American cheese. Not only is this mac and cheese velvety smooth, but it’s also elevated with cauliflower infused milk, toasted paprika panic breadcrumbs, and fresh chives for a final touch of crunch and flavor.
The creamy sauce, made with a classic béchamel and upgraded to a Mornay sauce, coats every bow tie perfectly, creating a dish that’s indulgent, satisfying, and downright irresistible for you and your family.

Full Recipe

Ingredients

For the Sauce
• Milk: 1 cup (250 ml)
• Cauliflower: 1/2 (250gr), chopped into medium sized pieces
• Garlic: 1 clove, crushed
• Bay leaf: 1 small
• Nutmeg: A pinch (1/8 teaspoon)
• Butter: 1 tablespoon (14 g)
• Flour: 1 tablespoon (8 g)

Cheeses
• American cheese: 1/2 cup (50 g), shredded or chopped into small pieces
• Gouda cheese: 1/4 cup (25 g), shredded
• Cheddar cheese: 1/4 cup (25 g), shredded

For the Pasta
• Pasta (e.g., farfalle or bow tie pasta): 150 g (dry weight)
• Reserved pasta water: 1/4 cup

Toppings
• Panko: 1/4 cup (30 g)
• Butter: 1 tablespoon (14 g)
• Paprika: 1 teaspoon (5g)
• Chives: 1 tablespoon, finely chopped

Seasoning
• Dijon mustard: 1/2 teaspoon
• Salt and pepper: To taste

Instructions

Cook the Pasta
• Boil farfalle pasta in salted water until al dente.
• Reserve 1/4 cup of the pasta water before draining, and set the pasta aside.

Toast the Panko Breadcrumbs
• In a skillet over medium heat with the butter, toast breadcrumbs until golden and fragrant, then add paprika and mix. Set aside to use as a crunchy topping.

Infuse the Milk
• In a small saucepan, heat milk with the cauliflower, crushed garlic, bay leaf, and a pinch of nutmeg.
• Let it simmer gently for 5–7 minutes to absorb the flavors, then strain the milk to remove solids.

Make the Roux
• In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1–2 minutes until it forms a smooth paste and develops a light nutty aroma.

Prepare the Béchamel Sauce
• Gradually add the infused milk to the roux, whisking continuously to avoid lumps.
• Cook until the sauce thickens enough to coat the back of a spoon (Nappe).

Make the Mornay Sauce
• Reduce the heat to low and stir in the shredded American cheese, gouda, and cheddar. Mix until the cheeses are completely melted and the sauce is smooth and creamy. Add the Dijon mustard for a subtle tang

Combine Pasta and Sauce
• Add the cooked pasta to the cheese sauce, tossing gently to ensure every bow tie is evenly coated. Add a splash of the reserved pasta water if needed to achieve the perfect creamy consistency, season with salt and pepper to taste.

Garnish and Serve
• Transfer the mac and cheese to serving plates or a dish.
• Sprinkle with toasted breadcrumbs and garnish with finely chopped chives for a gourmet finish.
• Serve immediately and enjoy!