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. Preheat oven to 400°
2. Combine panko and Parmesan cheese and moisten with olive oil. Mix until everything is coated in olive oil and set aside
3. Microwave milk at HIGH for 1½ minutes.
4. Melt butter in a large skillet or Dutch oven over medium-low heat and whisk in flour until smooth.
5. Cook for about one minute, whisking constantly.
6. Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.
7. Whisk in salt, black pepper, paprika, and 1 cup shredded cheese, and stir in pasta until well-combined.
8. Spoon pasta mixture into a lightly greased 2-qt. baking dish.
9. Sprinkle remaining cheese over top and cover with the panko mixture.
10. Bake for 20 minutes or until golden and bubbly.

Chef's Notes

• This is a good base dish for other proteins, like crabmeat, crawfish, shrimp, bacon, smoked sausage, hot dogs, or bratwurst.
• Try these to enhance your M&C experience
  • 2 tsp dry mustard
  • ½ tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tbs sour cream
  • Evaporated milk