Baked Mac & Cheese
- 7 ounces, weight Elbow Macaroni
- 2 Tablespoons Butter
- 3 Tablespoons Flour
- 1 Tablespoon Mustard Powder
- 1 teaspoon Cayenne Pepper
- 2 cups Whole Milk
- 1/4 cups Heavy Cream
- 1 teaspoon Salt And Fresh Cracked Pepper
- 1- 1/2 cup Aged Cheddar, Grated
- 1/2 cups Parmesan Cheese, Grated
- 2 Tablespoons Olive Oil
- 3 Tablespoons Butter
- 1 cup Fine Bread Crumbs
- 1.
- Preheat oven to 425 degrees F. 2.
- Cook your pasta according to package directions, but undercook by a minute or two.
- Once baked, the pasta will be cooked perfectly.
- 3.
- In a medium saucepan over medium heat, melt the butter and add in the flour, mustard powder and cayenne.
- Whisk continously for 3-5 minutes and until mixture is smooth.
- Add in the milk and cream and bring to a slow simmer.
- Season with a good pinch of salt and pepper.
- 4.
- Into a mixing bowl, add and mix the cheese varieties together.
- Add half of the mixture to the hot milk mixture and combine well.
- 5.
- When its done, drain pasta and add it in with cheese/milk mixture, combining until pasta is well coated.
- 6.
- Butter all sides of a casserole dish or individual ramekins and add in the pasta mixture.
- Top with remaining cheese.
- 7.
- Make the topping: Using a saute pan, melt the butter and fold in the bread crumbs until mixed well.
- Sprinkle this on top of the cheese and put ramekins (or baking dish) on a baking tray and into the oven.
- 8.
- Bake for 12-15 minutes or until browned and bubbling.
- 9.
- Remove and let rest five minutes before serving.
- Serves 6 ramekins or a 1.5 quart baking dish.
macaroni, butter, flour, mustard powder, cayenne pepper, milk, heavy cream, salt, cheddar, parmesan cheese, olive oil, butter, bread crumbs
Taken from tastykitchen.com/recipes/main-courses/baked-mac-cheese/ (may not work)