White Cheddar And Rosemary Mac And Cheese

• 1/2 pound large elbow macaroni
• 1 + 1/2 tablespoons butter, divided
• 3 tablespoons very finely minced fresh rosemary
• 1 clove of garlic, minced
• 1 cup cream
• 1/4 pound sharp white cheddar, grated
• freshly cracked black pepper
• 1/3 cup panko breadcrumbs

1. In a large pan, bring enough slightly salted water to cover the noodles to a boil. Add the noodles and cook until just under al dente, about 10 minutes.
2. While the macaroni is cooking, prepare the sauce. In a larger sauce pan, melt 1 tbs. of butter on medium high heat until it starts to brown. Add the rosemary and the garlic and cook until the aroma in them just starts to release. This only takes seconds.
3. Add the cream, allow it to bubble and reduce a little on medium high heat, then turn the heat down to low.
4. Add the cheese and whisk it in, stirring occasionally until all the cheese is melted. Feel free to add a generous amount of black pepper.
5. Let the sauce reduce slightly until it thickly coats the back of a spoon, then turn off the heat.
6. When the noodles are done, strain them in a colander then stir them into the sauce. As the sauce cools with the noodles in it, it will thicken up. Stir occasionally to help the mac and cheese thicken evenly. When the mac and cheese has cooled, it can be plated up.
7. Make the breadcrumbs by melting 1/2 tablespoon of butter in a small pan on medium high heat, then add the panko crumbs. Stir constantly until the breadcrumbs become even more crispy and a beautiful golden brown. Sprinkle the breadcrumbs on top.

elbow macaroni, fresh rosemary, clove of garlic, cream, white cheddar, freshly cracked black pepper, breadcrumbs

Taken from food52.com/recipes/36294-white-cheddar-and-rosemary-mac-and-cheese (may not work)