I’m very passionate about a lot of things … Mac and Cheese is on that list. I want creaminess, lots of flavor, different textures, and some crunch on my macaroni and cheese. This recipe is EXACTLY like I want it — So, it may be EXACTLY how someone else wants their mac and cheese, too.
Mac and cheese made at home is better for the flavor AND the ingredients are simple. To better balance this dish, there are a few options: 1. Use whole grain or lentil-based pasta for a boost of fiber and protein. 2. Portion the mac ‘n cheese at the meal. 3. Add a fibrous and protein-rich foods to the meal: Roasted broccoli and grilled chicken. You do you!
(Dang Good) Mac ‘n Cheese
Creaminess. Sharp cheddar cheese flavor. Crunchy. The shape of the noodles. Ooooh, it’s good and it truly doesn’t take much time.
Equipment
- Large pot
- Spoon
- Colander
- Skillet, preferrably a cast iron!!!, or any oven-safe dish/skillet!
Ingredients
- 1# Pasta, uncooked I like rigatoni or cellantini
- 1 Stick Butter
- 1/2 C Flour
- 1 Tbsp Dry mustard or Private Selection Bold and Tangy Seasoning
- 4 C Whole milk
- 1 tsp. Black pepper
- 4 tsp. Kosher salt
- 2, 8 oz. bags Shredded sharp cheddar cheese Can also do: 1 bag) 4 State Cheddar + 1 bag) Sharp Cheddar
- 1 C Panko
Instructions
- In large pot: Cook pasta al dente, according to package directions
- After pasta is cooked, drain into colander and set aside
- In same (empty) pot over medium heat: Melt butter, add flour and whisk until thick and bubbling
- Add milk and seasoning, stir over heat until boiling/bubbling and thickened
- Remove from heat, add cheese and stir in. Stir in pasta. *It is edible and delicious at this point, you can skip next step if you don’t care for that ‘lil bit of crunch on top!
- Pour into skillet, top with 1 C panko, and bake for 20 minutes at 350F
Tried this recipe?Let us know how it was!