We mixed it up this Thanksgiving and brought the turkey to the shop. Literally, that's what we did. Because we love to take things over the top, not only did we make a bunch of food but we did it in style with a 3-ft potato masher. In case our food absolutely sucked, we called in our friends Luke and Zach from Blue Sparrow to whip up some amazing sides.
When you have over 15 pounds of potatoes, a store bought potato masher just won't do the trick, so we took some 3/8th stainless rod and went off!
- (2) Boxes of Capateli Pasta
- (1) Bag Shredded Cheddar Cheese
- (1) Bag Shredded Mozarella Cheese
- (1) Bag Gouda Cheese (Chunks or shredded)
- 1/2 cup Butter
- 1/2 Cup flour
- 1.5 Cups Whole Milk
- .5 lb Bacon
Step 1 - Pasta
- Bring a large pot of water to a boil. Once rolling, add a heaping amount of salt to your water and cook your past 1-2 minutes less than the box recommends
Step 2 - Bacon
- While water is boiling, cut up your bacon into small bites and over medium heat cook until slightly before crunchy. Remove from heat and drain over a paper towel, set aside for later
Step 3 - Cheese Sauce
- Add about 1/2 stick of good butter to a pot over medium heat
- Once melted, cook until nutty and fragrant.
- Add in 1/2 cup of flour and whisk together until fully combined and not lumpy.
- Add in .5c of milk, whisk into flour and butter mixture until fully combined
- Add the other cup of milk.
- When the sauce begins to simmer, remove from heat, and add your cheese, leaving about .5 cups of each cheese for topping.
- Stir in the cheese until sauce is silky. Add salt & pepper to taste, add 1/2 Tsp. of Nutmeg
- Stir pasta into cheese sauce, and add bacon back in.
- Add mixture to a buttered baking dish top with extra cheese or bread crumbs
- Smoke at 250* for 45 min - 1 hour, or until outsides of the pan are bubbly, and cheese is golden
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