Baked Mac & Cheese

Serves 6-8

Ingredients

For the pasta

• 8 oz macaroni pasta

• 1 TB butter

For the topping

• 2/3 panko breadcrumbs

• 2 TB butter

• 1/4 tsp salt

For the sauce

• 4 TB butter

• 1/3 c flour

• 3 c milk, warmed

• 2 c freshly shredded cheese (Gruyere, cheddar, colby, fontina)

• 1 c shredded mozzarella cheese

• 3/4 tsp salt

Optional seasonings

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp mustard powder

Directions

For the pasta

1. Cook pasta according to package directions MINUS 1 minute.

2. Drain, return pasta to pot and add butter. Toss until melted and set aside to cool while making the sauce.

For the topping

1. Mix together topping ingredients. Set aside.

For the sauce

1. Preheat oven to 350ºF.

2. Make the roux: In a large saucepan or oven-proof skillet, melt butter over medium heat. Add flour and cook, stirring constantly for 1 minute.

3. Add about 1 c of the milk and mix to dissolve the paste into the milk. Add remaining milk and mix until lump free.

4. Add salt and seasonings, if using.

5. Cook, stirring regularly for 5-8 minutes until thickened to a cream consistency. When the sauce coats the back of a wooden spoon, you should be able to draw a path with your finger.

6. Remove from the stove, add cheese and stir -- cheese doesn't need to melt.

7. Adjust salt to taste.

Assembling

1. Pour sauce into pot with macaroni. Stir quickly, then pour back into the skillet or baking dish. Sprinkle with breadcrumb topping.

2. Bake for 25 minutes until lightly golden. Don't bake too long otherwise you'll bake away the sauce.

Serve

Sprinkle with chopped parsley and serve immediately.