-
A warm bowl of macaroni and cheese has always brought us comfort. This recipe has been used for our take-and-bake version for years, and we thought it was about time we shared it with you to use at home. Although it makes for an excellent supporting role to your meal, it can just as quickly stand alone - and most of the time, we prefer it that way. It's best if made and served immediately, but it does pretty well frozen and baked later. If you're feeling adventurous, try changing things up with a different blend of mountain cheeses and cheddar; we don't mind! Our mongers will always be available for guidance. We'd love to see how it turns out, so don't forget to tag us!
INGREDIENTS
Gruyere-1/2 lb, grated
Cheddar-1/2 lb, grated
Whole Milk-5 1/2 cups
Butter-1 stick, split
Cheddar-1/2 lb, grated
Whole Milk-5 1/2 cups
Butter-1 stick, split
Flour-1/2 cup
Panko Bread Crumbs-1 cup
Panko Bread Crumbs-1 cup
Parmigiano Reggiano-1/4 cup, grated
Pasta-1lb, any short shape.
Salt-To Taste
Pepper/Nutmeg-Optional, To Taste
Pasta-1lb, any short shape.
Salt-To Taste
Pepper/Nutmeg-Optional, To Taste
Set yourself up by gathering all of your ingredients, as once you begin making the
sauce, we recommend keeping your eyes on things.
sauce, we recommend keeping your eyes on things.
STEPS
1. Set a medium pot of salted water on high heat and bring to a boil. Preheat your
oven to 350 degrees Fahrenheit.
2. Melt 1/3 cup or 5 1/2 tablespoons of butter in a large pot (big enough to later
stir pasta into), being sure not to brown it.
3. On low heat, add 1/2 cup of flour and stir with a wooden spoon or heat-resistant spatula until combined. Your roux should have the texture of wet sand.
4. Add milk in 1/2 a cup at a time, whisking until smooth between each addition.
Once all the milk is added, gently bring your béchamel to a boil while
continuously stirring. Return to a low flame so as not to burn. The sauce will not
reach its final thickness until it reaches a boil, so if it looks too thin, don't panic! Once it is thick and coats the back of the spoon, turn the heat to the lowest setting.
Once all the milk is added, gently bring your béchamel to a boil while
continuously stirring. Return to a low flame so as not to burn. The sauce will not
reach its final thickness until it reaches a boil, so if it looks too thin, don't panic! Once it is thick and coats the back of the spoon, turn the heat to the lowest setting.
5. By this point, your pasta water should be boiling - go ahead and add the pasta and
cook until al dente (2 or so minutes less than the directions on the box).
cook until al dente (2 or so minutes less than the directions on the box).
6. Stir the grated cheese into your béchamel until melted, about 1/3 at a time. Add salt,
nutmeg, and pepper to your liking. Turn the flame off.
7. Add 1 cup of panko to a medium bowl. On your stovetop or in a microwave, melt your
remaining butter (2 1/2 tbsp) and add to the panko, along with 1/4 cup of grated
Parmigiano and stir until combined.
remaining butter (2 1/2 tbsp) and add to the panko, along with 1/4 cup of grated
Parmigiano and stir until combined.
8. Drain pasta and stir directly into your cheese sauce until everything is coated. It
may look like a lot of sauce, but your pasta will absorb more liquid while baking!
9. Pour into your baking dish of choice. This recipe fits a 9x13 pan.
10. Sprinkle your panko mixture evenly over the top, place in the oven, and bake for 35-
40 minutes or until the bread crumbs are golden and your cheese sauce is bubbling.
40 minutes or until the bread crumbs are golden and your cheese sauce is bubbling.
11. Allow to sit for 5-10 minutes before serving.
