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(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.
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Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course
Servings 10

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!