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 share it with you to use at home. Although it makes for an excellent supporting role to your meal, it can just as easily stand alone - and most of the time, we prefer it that way. It's best if made and served immediately, but it does quite well frozen and baked later, as you already know. If you're feeling adventurous, try changing things up with a different blend of mountain cheeses and cheddars, we don't mind! Our mongers will always be available for guidance. We'd love to see how it all turns out, so don't forget to tag us!
Prep Time 30 Mins. Cook Time 30-40 Mins. Servings 6-8
3. 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. On low heat, add in 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.
Once all the milk is added, gently bring your béchamel to a boil while continuously stirring. Return to a low flame as to not burn. The sauce will not
reach it's final thickness until it reaches a boil, so if it looks too thin don't panic!
nutmeg and pepper to your liking. Turn flame off.
9. Pour into your baking dish of choice, this recipe fits a 9x13 pan, or a large round as pictured. Sprinkle your panko mixture evenly over the top, place in the oven and bake for 35-40 minutes or until the bread crumb are golden and your cheese sauce is bubbling.