Hello, Paula Parmesan here! I'm a fan of Hilary Havarti and Susie Gruyere's WE HEART MAC AND CHEESE blog. I myself have started a "Foodie Friday" blog segment at my website http://paulayoo.com where I feature fun blogs on food I've made or eaten!
I had a friend visiting from out of town who was as obsessed with Mac and Cheese like me, so I decided to make her my favorite recipe which is from Emeril Lagasse. For his recipe, check out this link: http://www.foodnetwork.com/recipes/emeril-lagasse/ems-mac-n-cheese-recipe/index.html
So I decided to do a little test kitchen recipe last week in honor of my friend's visit. For my friend's visit, I used regular penne pasta. But for the test kitchen pre-visit recipe, I was tempted by a bag of homemade egg Pappardelle pasta and decided to make an individual sized portion for myself out of these noodles!
Here are the step by step details of what I did pictured below... (Warning: I don't really do measurements, I just eyeball everything, so I apologize for that!)
First, I gathered up some of the ingredients and equipment (pictured below): Cheese grater, salt, pepper, extra sharp cheddar cheese, aged Emmenthal Gruyere cheese, Parmesan Reggiano cheese, flour, and the egg pappardelle pasta.
I grated the cheddar, Gruyere, and Parmesan Reggiano in a bowl. About two cups worth.
I took this picture (below) to show you how the cheese sauce should be thick and smooth and coat the wooden spoon. If it's too watery, add more flour. Turn off the heat and set this pan of cheese sauce aside.
And by then, the water for the pasta was boiling, so I added the egg pappardelle pasta into the boiling water with some salt and olive oil. I let the pasta cook for 8 minutes. (I dumped in the whole bag.)