Mac and Cheese
Ingredients
- 1 lb elbow noodles
- 8 T butter
- 3 T flour
- 3 c milk
- 20 oz cheddar
- 1 t hot sauce
- 1 t salt
- 1/2 t mustard powder
- 4 t crushed garlic
- 10 oz fontina cheese
- 8 oz parmeseano reggiano
- 1 c panko bread crumbs
Instructions
- make a roux with 3T butter
- add garlic
- make a bechamel
- simmer then reduce
- add cheese
- add seasoning
- undercook pasta by 2.5 min, drain and add 2T butter
- add cheese sauce to pasta and stir
- melt 3T butter plus panko to make crumb topping
- 9×13 pan, topping, top shelf, bake 350 40 min
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