Macaroni and Cheese

Ingredients

• 8oz Sharp Cheddar - Shredded

• 8 oz Gruyere - Shredded

• 8 oz Compte - Shredded

• 4 Tbsp Butter

• 4 Tbsp All Purpose Flour

• 1 Qt Whole Milk

• 1 Tbsp Dijon Mustard

• Salt and Pepper to Taste

• 1 C Panko Bread Crumbs

• 1 Tbsp Chopped Parsley

• 2 Garlic Cloves - Minced

• 1 Tbsp Olive Oil or Melted Butter

• 1 lb Cavatappi (or whatever noodle you like)
  

Preparation

Mac and cheese has to be one of the best dishes of all time. This is a classic recipe that is creamy with hints of crunch and really lets the cheese do most of the work (so get the nice stuff if you can).

1. Start by bringing a large pot of water to a boil and seasoning with salt. Boil your pasta ~2 minutes less than according to directions (it will finish cooking in the oven) and drain.

2. Preheat an oven to 400 degrees F.

3. Heat a large pot (dutch oven works great as it is oven safe) over medium heat and melt the 4 Tbsp of butter. When the butter is melted, add the flour and stir. Cook for ~2 minutes to cook out the raw flour taste. You do not want it to darken much in color though.

4. Gradually add the milk while whisking so that large clumps do not form. Once all the milk in incorporated, simmer for 3-5 minutes or until the béchamel thickens so that it just covers the back of a spoon. You want it slightly thinner than your goal end product as it will thicken when you add the cheese.

5. Remove the pot from the heat and add the mustard and 1/2 of the cheese. Make sure it is removed from the heat or the cheese will clump. Then add the pasta and salt and pepper to taste.

6. If not already, transfer the mac and cheese to an oven safe dish. Mix together the panko, parsley, garlic and oil and sprinkle on top of the noodles.

7. Bake for 20-30 minutes or until the panko becomes golden brown and the cheese is bubbly. Let it cool for a few minutes and enjoy!