This mac’n’cheese isn’t much more labor intensive than a simple stovetop version but it’s so much more yummy! And it’s geared to match your specific tastes or use up all your random bits of cheeses, which ever comes first. I personally like the “no cheese left behind” benefit!
What you’ll need:
- 2 c. pasta noodles (macaroni, or whatever you have on hand)
- 2 1/2 c. cheese (cheddar is a great option but don’t be scared to throw in some parmesan, mozzarella, etc. This is where the use it up part comes into play. Go ahead mix and match!)
- 1/4 c. +2 tbs. butter
- 2+ tbs. flour
- 1 1/2 c. milk (or 2 1/2 if you don’t have cream)
- 3/4 c. heavy cream
- 1/2 c. panko crumbs
- Grease 9 x 12″ baking pan with butter.
- Cook pasta al dente (that’s fancy Italian for “firm when bitten”) and strain, set aside.
- In a sauce pan melt butter over medium heat. Divide 2 tbs. into separate bowl. Add flour to pan and stir to create a roux (that’s fancy French for “sauce”).
- Add milk & cream stirring constantly to incorporate.
- Stir in cheese(s) and continue to stir over low hear until melted and sauce thickens and comes smooth.
- Add pasta to sauce and stir to cover all noodles.
- Pour in greased baking dish.
- Add panko crumbs to melted butter you divided out and stir to incorporate then distribute evenly over baking dish.
- Sprinkle top with paprika.
- Bake at 350° for 30 minutes or until bubbling.