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Mains, Sides, Vegetarian

Aunt Kizzy's macaroni and cheese

Aunt Kizzy's macaroni and cheese
Genaro Molina / Los Angeles Times

Patina, that Melrose Avenue institution, has made one with hand-rolled macaroni and mascarpone cheese. Ammo, a Hollywood spot where you're likely to overhear conversations about personal trainers, does a version with four cheeses and wild mushrooms. During truffle season, Melisse ... Read more

Active work time: 10 minutes | Total preparation time: 40 minutes | Serves 4
  • 1/2 pound rigatoni
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk, hot
  • 4 cups grated Cheddar, divided
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon white pepper
  • 2 drops yellow food coloring

Step 1Heat oven to 350 degrees. Cook the macaroni in plenty of rapidly boiling lightly salted water until tender, about 12 minutes. Drain.

Step 2Melt the butter in a saucepan over medium heat and whisk in the flour. Cook, stirring, until the raw flour smell goes away, 2 to 3 minutes. Stir in the milk and cook until smooth. Add 3 1/2 cups Cheddar, seasoned salt, white pepper and food coloring and stir until the cheese melts, about 5 minutes. Stir in the macaroni.

Step 3Pour into an 8-inch baking dish, sprinkle with the reserved 1/2 cup of Cheddar and cover the dish with aluminum foil. Bake 30 minutes, then remove the foil and bake until lightly browned on top, about 30 minutes more.

Note: The version served at Aunt Kizzy's Back Porch in Marina Del Rey is as light as fluffy scrambled eggs.


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