Mac’s Mac & Cheese
It is my favorite time of year - comfort food season! Mac and cheese is an all-time classic. This recipe is great for a potluck or as a side dish to your favorite roasts. Don’t forget to taste this one as you go to make sure your sauce is flavorful!
Tips:
Splurge for the good cheese and shred it yourself with the grater!
Put your baking dish on another larger pan in case anything bubbles over, you won’t be stuck scrubbing your oven.
Don’t overfill your baking pan or it will be a mess.
Serves: 4-6
Cook Time: 1 Hr 15 Min
Ingredients:
3/4 Lb Cavatappi (or another pasta that holds sauce well like an elbow macaroni)
3 Cups Whole Milk
1/3 Cup Flour
1 Cup Sharp Cheddar, Shredded
1 Cup Gruyere, Shredded
1 Cup Gouda, Shredded
1/2 Cup Mozzarella, Shredded
7 Tblspns Unsalted Butter (4 for Sauce, 1 for Pasta, and 2 for the Breadcrumbs)
2-3 Tspns Dijon Mustard
4 Tspns Garlic Powder
2 Tspns Paprika
2 Tspns Onion Powder
2 Tspns Nutmeg
2 Tspns Ground Black Pepper
For Breadcrumbs:
1/3 Cup Panko Breadcrumbs
1 Tspn Pecorino Romano, Grated
2 Tblspns Unsalted Butter (Mentioned Above)
Instructions:
1. Preheat the oven to 375.
2. Cook and drain the pasta according to the instructions. Mix it with 1 tablespoon of butter in a bowl.
3. Melt the butter on medium high heat in a medium sized pot.
4. Slowly whisk in 4 tablespoons of the flour. Continue to mix everything until you have made a thick paste.
5. Add the milk, Dijon, and seasonings slowly and continue to whisk, whisk, whisk until you have made a sauce that is thick like a heavy cream. This usually takes about 10 minutes, but it will depend on your stove’s power.
6. Continue to mix in your cheeses slowly but surely while you continue to mix your sauce.
7. Pour half of your macaroni into a baking pan of your choice. I have always found that glass works best for baking mac and cheese.
8. Pour half of the cheese sauce on top of the macaroni. Add any extra shredded cheese you may have. Pour the rest of the macaroni into the pan.
9. Slowly pour the cheese sauce into the pan and let it settle for 3-5 minutes.
10. Melt the remaining 2 tablespoons of butter in the microwave and mix in the breadcrumbs and the Pecorino Romano.
11. Bake for approximately 35 minutes or until the breadcrumbs get to be a gold brown.
12. Optional: I like some extra crunchy parts to my mac and cheese, so I always broil it with a few extra pieces of mozzarella on top for 1-2 minutes.
13. Let cool for 5-7 minutes.
