Macaroni & Cheese
INGREDIENTS
-1 pound macaroni
-2 pounds sharp cheddar cheese, shredded
-1/2 stick of butter
-1/2 cup of flour
-3 cups whole milk
-1 1/2 cup heavy cream
-2 bay leaves
-1 Tbsp mustard powder
-1 1/2 tsp paprika
-many pinches of salt
for breadcrumbs
-2 Tbsp butter
-2 Tbsp olive oil
-2 cups panko breadcrumbs
PROCEDURE
-Preheat oven to 350.
-Shred cheese.
-Cook macaroni to package directions, stopping 2-3 minutes before they're fully done (al-dente) Set cooked pasta aside in a casserole dish.
-Heat a low pot over medium. Once hot, melt butter. Once butter is melted, whisk in flour. Continue to whisk butter and flour together for another minute then gradually add milk and cream. Add bay leaves, dry mustard and paprika. Increase heat and bring the sauce to a boil. Once boiling, reduce heat to low and simmer for 10 minutes.
-While sauce is simmering, prepare breadcrumbs:
heat butter and olive oil in a pan over medium-high
heat. Once butter is melted, add breadcrumbs and
toast until they're brown, about 5 minutes. Set
aside.
-After 10 minutes of simmering, pull bay leaves out
of sauce, then fold in shredded cheese. Stir until
cheese is fully incorporated. Add salt to taste.
-Pour cheese over macaroni in the casserole dish. Top with breadcrumbs and bake for 30 minutes.
ENJOY!
