Mac N Cheese Recipe
Cheddar, gruyere, gjetost, swiss, confit garlic, panko
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Ingredients
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Pasta
Cheese Sauce
Topping
Method
Cooking Pasta
- 1
Boil the Pasta
In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
Making Cheese Sauce
- 2
Prepare the Roux
In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once melted, whisk in 1 tablespoon of all-purpose flour, stirring constantly for about 1-2 minutes until the roux is lightly golden.
- 3
Add Milk
Gradually whisk in 2 cups of whole milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens, about 5-7 minutes.
- 4
Add Cheeses and Garlic
Once thickened, remove from heat and stir in the shredded cheddar, gruyere, gjetost, and Swiss cheeses along with the minced confit garlic. Stir until fully melted and smooth.
- 5
Season the Sauce
Add 1 teaspoon of salt and 1 teaspoon of black pepper to the cheese sauce, adjusting to taste.
Combining and Baking
- 6
Mix Pasta and Sauce
In a large mixing bowl, combine the cooked macaroni with the cheese sauce, mixing well to ensure all pasta is coated.
- 7
Prepare Topping
In a small bowl, mix 1 cup of panko breadcrumbs with 2 tablespoons of melted unsalted butter until the panko is evenly coated.
- 8
Assemble the Dish
Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture to a baking dish, spreading it evenly. Top with the panko mixture.
- 9
Bake
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
- 10
Serve
Remove from the oven and let it cool for a few minutes before serving. Enjoy your delicious mac and cheese!