Classic Mac and Cheese

Ingredients

• 1
  1 lb elbow macaroni or cavatappi
• 2
  6 tbsp butter

  salted or unsalted, either is fine
• 3
  1/2 cup all-purpose flour
• 4
  3 cup whole milk

  room temperature
• 5
  1 cup heavy cream
• 6
  12 oz sharp cheddar cheese

  shredded
• 7
  8 oz gruyere or swiss cheese

  shredded
• 8
  4 oz cream cheese

  softened
• 9
  2 tsp Dijon mustard
• 10
  1 tsp garlic powder
• 11
  1 tsp smoked paprika
• 12
  salt and white pepper

  to taste
• 13
  1 cup panko breadcrumbs

  optional topping
• 14
  2 tbsp melted butter

  in addition to butter above, mixed with the panko for topping

Preparation

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   If not already shredded, shred the cheddar and gruyere cheeses

3. 3

   Set out milk and cream to get to room temp

4. 4

   [Optional] - In a pan melt the butter and fold in the bread crumbs. Season with salt and pepper to taste

Cooking Instructions

1. 1

   Cook the pasta to just shy of al dente. It will will finish in the oven. Drain and set aside

2. 2

   Make a roux with butter and flou, cooking until 2-3 minutes until just lightly gold in color. Stir constantly.

3. 3

   Gradually whisk in milk and cream and cook until thickened

4. 4

   Off the heat, stir in the cream cheese, and mustard, and added shredded cheeses

5. 5

   Season the cheese sauce with the garlic powder, paprika, salt, and pepper. Add other seasonings you like. A pinch of chipotle or cayenne is nice.

6. 6

   Mix the cheese sauce and pasta together until well mixed and place in a baking dish

7. 7

   If using the bread crumbs, top with the buttered breadcrumbs

8. 8

   Bake for 25-30 minutes until the top is golden brown.

9. 9

   Pull out of the oven and let it sit for 5 minutes before serving.