Macaroni and Cheese~

Adapted from Annie's Eats


2 tablespoons butter

3/4 cup panko bread crumbs

Salt and pepper to taste

 

1 pound pasta, I used orecchiette, cute pasta shaped like little ears

6 tablespoons butter 

2 cloves garlic, minced 

1 teaspoon dried mustard 

1/4 teaspoon cayenne pepper 

6 tablespoons flour 

2 1/4 cups chicken broth 

3 1/2 cups milk

1 pound colby jack cheese, shredded

8 ounce sharp cheddar cheese, shredded

Salt and pepper to taste 

 

Melt the 2 tablespoons of butter in a small skillet.  Add bread crumbs and cook, stirring frequently, till crumbs are golden brown.  Remove from heat and season to taste.


Preheat oven to 400º.  Cook pasta in large pot of salted water...you may prefer to slightly undercook so that the pasta does not get too soft in the oven.  Drain and set aside.


In the same pot you made the pasta, melt the 6 tablespoons of butter.  Stir in garlic, mustard and cayenne.  Cook just a minute, then whisk in flour, cooking and stirring till flour starts to brown, about a minute.  Whisk in chicken broth and milk, stirring occasionally till mixture comes to a boil and thickens.  Remove from heat, add cheeses, and stir till melted and well mixed.  Taste and add salt and pepper if desired.


Put pasta into greased 9 x 13 casserole dish.  If your casserole is full, place it on a baking sheet to catch drips. Top with crumbs and bake about 30 minutes till bubbly.

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