In honor of cheese and the weekend Jewish holiday of Shavuot (or Pentecost as Christians call it) it is customary to serve dairy meals. Now this dish is a pretty every day one, but my son says he hasn’t found one that compares, in his opinion, so I’m sharing it with you.
1 1/2 cups milk
3 tblsp. flour
1/4 cup butter
1 cup grated sharp cheddar (only the good stuff!!!!)
1 cup grated Emek (for Israelis) or a Monterey Jack (Americans) or experiment with another mild cheese!
1 cup light sour cream
2 cups elbow macaroni or other short pasta
salt and pepper to taste
1 tsp. sweet paprika (or hot Hungarian or Spanish paprika for a kick)
bread crumbs plain
Preheat oven to 180c or 350F. In the meantime cook pasta as directed until pre al dente. It will soften more in baking. While the pasta is boiling melt 1/2 the butter in saucepan and whisk in flour until blended. Add slowly while whisking the 1.5 cups milk adding salt, pepper to taste and half the paprika. After sauce thickens take off the stove and blend in the sour cream whisking until blended without lumps. Add half of both cheeses and set aside.
Drain pasta when ready and mix with cheese sauce you just made. place in oiled or buttered casserole dish. On stove in a small frying pan blend the remaining two tablespoons of butter with about a 1/4 cup of bread crumbs quickly until saturated. Pour blended cheese and pasta mixture into casserole dish and top with remaining cup of cheeses. Sprinkle buttered bread crumbs on top. Dish is ready when the cheese browns and forms a soft crust on dish. Serves 4