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An indulgent mac and cheese that can be prepared a day ahead.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
1 tablespoon plus 1 teaspoon kosher salt, divided
12 ounces uncooked dried campanelle pasta
4 12 cups Land O Lakes® Heavy Whipping Cream
12 ounces (3 cups) Land O Lakes® Sharp White Cheddar Cheese, shredded, divided
6 ounces (1 12 cups) Land O Lakes® Creamy Italian Blend Cheese, shredded, divided
12 teaspoon smoked paprika
12 teaspoon pepper
2 tablespoons plus 14 cup Land O Lakes® Butter, melted, divided
3 cups bread crumbs, from fresh white bread
STEP 1
Bring 1 gallon water to a boil in large stockpot. Add 1 tablespoon salt. Add campanelle; cook 4 minutes. (Pasta will be undercooked.) Drain; set aside.
STEP 2
Combine whipping cream, 1 1/2 cups Cheddar cheese, 3/4 cup Creamy Italian cheese, remaining 1 teaspoon salt, smoked paprika and pepper. Stir in pasta; cover with lid or plastic wrap. Refrigerate at least 24 hours.
STEP 3
Remove macaroni and cheese from refrigerator 45 minutes before baking.
STEP 4
Heat oven to 400°F.
STEP 5
Brush 13x9-inch baking dish with 2 tablespoons melted butter. Stir pasta mixture well; spread evenly into baking dish. Top with remaining 1 1/2 cups Cheddar cheese and 3/4 cup Creamy Italian cheese.
STEP 6
Toss bread crumbs with remaining 1/4 cup melted butter; sprinkle over shredded cheese. Bake 20-25 minutes or until sauce is bubbling and bread crumbs are deep golden brown. Let stand 10 minutes. Serve hot.
Substitute your favorite short cut pasta for campanelle.
Fresh bread crumbs are a snap in your food processor. Tear bread into chunks and toss into the processor. Pulse until crumbs are desired size.
