Baked Mac and Cheese

• 3 ounces butter
• 1/2 medium onion, chopped
• 1 clove garlic, minced
• Kosher salt
• 3 ounces all-purpose flour
• 1 cup chicken stock
• 2 cups half-and-half
• 6 ounces smoked Cheddar, grated
• 3 ounces mascarpone
• 1 large egg
• 1 pound cooked macaroni
• 4 ounces panko bread crumbs
• 1/4 cup freshly chopped parsley leaves

1. Preheat oven to 350 degrees F.
2. In a medium saucepan, melt butter, add onion and garlic and sweat over medium heat for 3 minutes with a pinch of salt until vegetables are translucent and aromatic.
3. Add flour and stir with wooden spoon until the flour is completely incorporated with the vegetables, cooking for about 2 minutes.
4. Add the chicken stock 1/3 cup at a time, stirring vigorously to ensure no lumps form.
5. Bring to boil and reduce to medium-low heat and simmer for 40 minutes.
6. Remove pan from heat and whisk in the half-and-half, Cheddar, mascarpone, and egg.
7. Toss sauce with macaroni and place in a 2-quart casserole pan.
8. Mix bread crumbs and parsley in a small mixing bowl and sprinkle on top of pasta.
9. Bake at 350 for 15 minutes, or until bread crumbs are golden brown.

butter, onion, clove garlic, kosher salt, flour, chicken stock, cheddar, mascarpone, egg, macaroni, bread crumbs, freshly chopped parsley

Taken from www.foodnetwork.com/recipes/michael-symon/baked-mac-and-cheese-recipe.html (may not work)