Ingredients
Elbow macaroni ( we used the brown rice and quinoa kind ) -1 pound
Salt - 2 tsp or to taste
Sauce :
Unsalted butter - 1 stick ( plus 2 tsp)
All purpose flour - 1/2 cup ( can use other thickeners if you have celiac disease)
Whole milk - 6 cups
Cayenne pepper - 1/4 tsp
Cheddar cheese ( grated ) - 8 oz ( 3 cups ) - we used a cup each of cheddar , gruyere , havarti and package of plain cream cheese
Paprika - 1/2 tsp
Garlic powder-1/2 tsp
Onion powder -1/2 tsp
Topping
Panko bread crumbs - 1 cup
Paprika - 1/2 tsp
Garlic powder - 1/2 tsp
Onion powder - 1/2 tsp
Olive oil - ( extra virgin olive oil ) - 1/4 cup
Mix all of these together for topping
Instructions
1. Preheat oven to 375 F
2. Coat the inside of a 3 quart casserole dish with 2 tsp of butter and set aside
3. Place a deep pot of salted water on the stove and bring to a boil. Add the pasta and cook until tender but firm ( al dente)
4. When done drain the water out using a colander and put in the casserole dish5. While the pasta is boiling make the cheese sauce
6. In a medium heavy bottomed saucepan melt the stick of butter ( on medium heat)
7. Stir in the flour and whisk it constantly until it is thickened into a blonde roux ( about 4 minutes)
8. Add the salt and 1/2 tsp cayenne to it and stir.
9. Add the garlic powder, paprika, onion powder to the mixture and stir
10.Now gradually add the cold milk whisking constantly until the mixture thickens ( about 4 min)
11. Bring to a simmer and now add the cheeses whisking until the cheese is melted completely
12. Remove from the heat
13. Carefully pour the cheese sauce over the macaroni
14. Gently stir / fold it in so that all the macaroni pieces are coated in the cheese sauce
15. Place the topping mixture on top of the macaroni and spread evenly
16. Bake for about 20 minutes until the topping is golden brown
17. Mac and cheese is ready to serve
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