Prep Time: 5-10mins
Cook Time: 45mins
Serves: 4
Ingredients
2 cups elbow pasta
3 tbsp butter
2 tbsp flour
1 cup shredded colby cheese
1 cup shredded mozzarella
1 cup shredded sharp cheddar
1 cup panko/breadcrumbs
1 tsp mustard powder
(1 tbsp dijon mustard)
Salt & Pepper
Directions
Preheat oven to 375. Butter a cast iron, and lay out panko/bread crumbs. Once oven is preheated put in oven for 10 minutes or until slightly browned. Set aside.
Cook pasta and remove from heat once pasta is is about a minute from el dente. Drain pasta and reserve water. Add pasta to bowl, with a little butter to prevent noodles from sticking. Set pasta water aside.
Create a roux. Melt 2 tbsp butter then add 2 tbsp flour whisk until smooth. Add 3 cups whole milk. Stir until mixture thickens. Then add 1 cup of each cheese, stiring well in between to melt evenly.
Add pasta to pot, if you want a looser sauce add pasta water 1 tbsp a a time. Add macaroni & cheese to cast iron pan and top with toasted panko/bread crumbs. Bake for 15 minutes.
Enjoy!!
I HIGHLY recommend shredding your own cheeses for this recipe. It takes more time, but the consistency is so much better then using processed shredded cheese. Processed cheese has a coating to prevent the cheese from sticking together in the bag, and therefore it doesnt melt as well as a freshly grated block of cheese!
Get creative! Use this recipe as a guideline for mac & cheese. Subsitute the elbow pasta for fuscilli, or cavatappi, maybe shells? Try other combinations of cheeses like, monterery jack, or muenster. Add bacon bits to the top, or some parmesan. Even throw in some lobster to the mix - if you want to make something new and tasty.
Is this a new go-to dish for at home? Print out the recipe card below, and be sure to share this post with friends! Donations appreciated!
Comentarios