Macaroni and Cheese

Ingredients

• 2 C milk
• 2 tbs butter (1 oz)
• 2 tbs all-purpose flour
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 12 - 16 oz shredded cheese (Cheddar, Monterrey Jack, Mozzarella, Gouda, Gruyere, Swiss, etc.)
• ¼ tsp paprika (optional)
• 16 oz elbow macaroni, cooked
• 3 tbs panko breadcrumbs
• 2 tbs shredded Parmesan cheese
• 1 tbs olive oil
• Garlic powder, to taste

Directions

1. Prep Oven: Preheat oven to 400°F.
2. Make Topping: Combine panko and Parmesan, moisten with olive oil, and mix until evenly coated; set aside.
3. Warm Milk: Microwave milk on HIGH for 1½ minutes.
4. Make Roux: Melt butter in a large skillet or Dutch oven over medium-low. Whisk in flour until smooth and cook about 1 minute, whisking constantly.
5. Build Sauce: Gradually whisk in warm milk and cook, whisking constantly, ~5 minutes until thickened.
6. Add Cheese & Pasta: Whisk in salt, black pepper, paprika, and 1 C shredded cheese. Stir in pasta until well combined.
7. Assemble: Spoon mixture into a lightly greased 2-qt baking dish. Sprinkle remaining cheese over the top and finish with the panko mixture.
8. Bake: Bake 20 minutes, until golden and bubbly.

Chef's Notes

• This recipe works well as a base for crabmeat, crawfish, shrimp, bacon, smoked sausage, hot dogs, or bratwurst.
• Try one or more of the following to enhance depth and balance:
  • 2 tsp dry mustard
  • ½ tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tbs sour cream
  • Evaporated milk

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