Crispiest & Cheesiest Mac N Cheese

Servings: 10

• Batistini Farms Organic Ancient Tuscan Grain Campanelle Pasta
• 3 tbsp Unsalted Butter
• 2 tbsp Batistini Farms Organic Basil Olive Oil
• 4 tbsp Flour
• 4 cups Half and Half
• 2 tsp Smoked Paprika
• 2 tsp Garlic Powder
• 1 tsp Black Pepper
• 1 tsp Salt
• 1/4 tsp Nutmeg
• 1 cup Colby Jack or Mozzarella, shredded
• 1/2 cup Gouda, shredded
• 1 1/2 cups Sharp Cheddar, shredded

1. Bring a large pot of salted water to a boil. Add the pasta and cook for 1 minute under Al dente.
2. Drain and rinse with cold water, toss in olive oil to keep from sticking together.
3. In a large pot over medium heat, add the butter.
4. Once melted, add in the olive oil.
5. Whisk in the flour, stirring consistently for about 1 minute. Stir in the seasonings.
6. Slowly pour the half and half into the pot while you stir to combine. Cook for 3-4 minutes, until slightly thickened.
7. Add in the shredded cheeses. Stir to combine.
8. Add in the pasta and stir until well-coated.
9. Transfer to a large casserole dish. Top with extra grated cheese (optional) and bake at 350F for 15 minutes.
10. Broil 1-2 minutes until golden crispy.
11. Serve warm with freshly grated Parmesan and chives. Enjoy!