Baked Mac and Cheese

I love all your tips! So many times I tried to make mac and cheese and it turned out grainy! Once I started with a roux, everything changed.

- Jennifer

Whole Milk

+

Half and Half

+

INGREDIENTS

Macaroni Pasta

+

Butter

+

Flour

+

Nutmeg

+

Black Pepper

+

Garlic Powder

+

Dried Mustard

+

Sharp Cheddar Cheese

+

Gruyere Cheese

+

White Cheddar Cheese

+

Bring a large pot of salted water to a boil and cook the pasta according to package directions.

1

In a saucepan, melt the butter, sprinkle in the flour and whisk to combine.

2

Slowly pour in the milk and the half and half until combined and smooth.

3

Season the creamy béchamel white sauce and simmer until the white sauce thickens.

4

Add the shredded cheese, in small increments, one at a time.

5

Pour the cheese sauce over the cooked macaroni and toss well.

6

Spoon the mac and cheese into a baking dish and top it with the Panko mixture.

7

Bake according to instructions.

8

Serve and enjoy!

Remember that the pasta in baked mac and cheese has to cook twice. Make sure that you cook the noodles just until is about to become al dente.

Tips from the chef

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