My Mac & Cheese
I am not sure which cookbook I gleaned this from, but it’s delicious and adaptable to different kinds of cheese and pasta shapes. Feel free to play around- add bacon or veggies. Go wild!
6 tablespoons of butter, softened to room temperature
3/4 cup of panko style breadcrumbs
1/4 cup parmesan cheese (it’s best if you use freshly grated)
1/4 cup flour
1 quart of whole milk
2 1/2 cups of grated Gruyere or Comte cheese, preferably a raw milk variety
1/2 cup of mascarpone cheese
3 teaspoons salt (i know it seems like a lot and you can adjust if you like)
1 teaspoon pepper, use white pepper if you don’t want to see specks of black
1 1/2 cups of uncooked elbow macaroni
**you can use any combo of cheeses you want, as long as you have about 12 ounces total- swiss, cheddar and fontina work well or you can just use American. Don’t buy already grated cheese, it is coated with potato starch and will not melt right.
Preheat your oven to 350. Butter or spray an 13×9 baking dish or vessel of similar size.
Cook the elbows in boiling, well salted water. Cook until done, about 12 minutes. Drain and hold off to the side. *DO NOT RINSE OFF THE MACARONI
Melt 3 tablespoons of butter and toss with the breadcrumbs and parmesan cheese. Reserve for later.
Melt the other 3 tablespoons of butter in a pot. Add the flour and cook, stirring frequently, for 5 minutes. Add the milk and cook for another 5 minutes.
Add salt, pepper and the cheese. Stir until cheese is melted and the mixture is smooth.
Mix the cooked elbows into the cheese sauce. Pour into the baking dish and then top with the breadcrumbs.
Bake for 30-35 minutes until golden brown.