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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
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Preheat oven to 350-degrees F. Cook pasta according to package directions; drain; rinse. Meanwhile make sauce by heating oil in a large pan over medium heat. Stir in flour and cook whisking for a few minutes. Whisk in milk until smooth, increase heat to high and bring to a boil; boil 1 minute. Remove from heat and whisk in 2 cups cheese, salt and pepper until cheese melts. Stir in pasta. Pour into six individual serving dishes or 1 (2 quart) casserole and sprinkle remaining cheese over dishes or casserole. Bake individual dishes for 15 minutes or larger casserole for 25-30 minutes. Let stand for 5 minutes.