Keaton Karlinsey (MS1)
This is one of my favorite versions of a classic comfort food, perfect for when you need it. Part of the beauty of this recipe is that you can use whatever cheese you like, giving you room for creativity or to simply use what you have available.
Adapted from recipetineats.com
Serves 6-8.
Ingredients
Macaroni
8 oz macaroni (elbow pasta, or whatever you feel like using)
1 tbsp unsalted butter
Topping
⅔ cup panko bread crumbs
2 tbsp unsalted butter
¼ tsp salt
Sauce
4 tbsp unsalted butter
⅓ cup flour
3 cups milk
2 cups shredded cheese (I like gouda or cheddar, but this is really quite flexible)
1 cup shredded cheese (can be the same or different. Shredded mozzarella or a jack cheese is good, but you can also just use more of the other cheese)
¾ tsp salt
Seasonings (optional):
1 tsp garlic powder
½ tsp onion powder
½ tsp mustard powder
Directions
Boil large pot of water. Add macaroni and cook according to directions minus 1 minute.
Drain, return pasta to pot, add butter and toss until melted.
Set aside pasta, and preheat oven to 350 degrees.
Mix together topping, set aside.
In a large saucepan or ovenproof skillet, melt butter over medium heat.
Add flour and cook, stirring constantly, 1 minute.
Add 1 cup milk, and mix to dissolve flour paste into milk.
Add remaining milk and whisk until lump-free.
Mix in salt and seasonings (if using).
Cook, stirring/whisking regularly, for 5-8minutes until thickened to a cream consistency.
When the sauce coats the back of a wooden spoon, you should be able to draw a path with your finger.
Remove from stove, add cheese and stir. Cheese doesn’t need to melt all the way.
Pour sauce into pot with macaroni,
Stir quickly, then pour back into skillet (if ovenproof) or baking dish.
Sprinkle with breadcrumb topping.
Bake for 25 minutes or until top is light golden.
Serve immediately.
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