Description
This Mac & Cheese is very versatile and can be adjusted for different tastes with the various cheeses.
Ingredients
Units
Scale
- 1 lb Elbow or Shell pasta noodle
- 13 tbsp unsalted butter, divided
- 10 tbsp all purpose flour
- 8 cups whole milk (can use 2%, but whole is preferred)
- 2 cups shredded medium cheddar/monterey jack mix (can sub other cheeses mentioned above)
- 1 cup shredded mozzarella
- 1 cup smoked cheddar (can sub another cup of mozzarella for a less smokey/milder flavor)
- 2/3 cup panko bread crumbs
- 1/4 tsp garlic powder
- kosher salt & pepper to taste (**only salt AFTER cheese has been added)
Instructions
- Preheat oven to 350 degrees.
- Boil pasta according to package directions less 1 minute in a salted pot of water. Drain, add back to pot with 1 tablespoon butter. Set aside.
- In another heavy bottomed pot begin making your Béchamel sauce. Cut 10 tablespoons of butter and place in pot on medium heat. Add in 10 tablespoons of flour and whisk to create your roux.
- Once your roux (flour and butter) has thickened and bubbled, slowly begin adding your milk, whisking as you add.
- Continue to add the remaining milk and continue to whisk while pot is on medium-high heat. Whisking continuously is important so the mixture doesn't stick to the bottom of the pot.
- Whisk until the sauce comes to a boil, once it begins to boil, remove from heat.
- Add your shredded cheeses to the sauce and finally your cooked pasta.
- Mix until combined.
- Add pepper and salt to taste, note that many cheeses are salty so you may not need as much.
- Pour your macaroni mixture into a 9x13 pan or cast iron skillet.
- Prepare your panko topping by melting 2 tablespoons of butter then add in your panko and garlic powder. Top your macaroni pan with the breadcrumb mixture.
- Bake for 20-25 minutes and do a quick broil on the top for the breadcrumbs to brown.
- Remove and serve warm. Enjoy!