Mac and Cheese

Ingredients

• •400 g Elbow macaroni
• •4 cups Cheddar cheese
• •2 cups Milk
• •150 g Gruyere cheese
• •60 g Butter
• •60 g All-purpose flour
• •4 tbsp Flour
• •1 tsp Mustard powder
• •1 tsp Dijon mustard
• •1 tsp Paprika
• •100 g Panko breadcrumbs
• •1 cup Breadcrumbs
• •1 tsp Salt
• •0.5 tsp Black pepper

Instructions

1. 1

   Cook pasta until just shy of al dente

   💡 It will cook more in oven

2. 2

   Make roux: melt butter, whisk in flour, cook 2 minutes.

   💡 Cook out raw flour taste but don't let it brown.

3. 3

   Gradually add milk, whisking constantly. Simmer until thick.

   💡 Room temperature milk incorporates more smoothly.

4. 4

   Remove from heat, stir in cheese until melted

   💡 Low heat prevents grainy texture

5. 5

   Mix with pasta. Top with breadcrumbs. Bake at 375F for 25 minutes.

   💡 Breadcrumbs add crucial crunch.

6. 6

   Combine sauce with pasta, transfer to baking dish

   💡 Top with buttered breadcrumbs

7. 7

   Bake at 375°F for 25 min until bubbly and golden

   💡 Let rest 5 min before serving