Mac and Cheese
Ingredients:
For the pasta -
12-16 ounces pasta, cooked per box directions
For the sauce -
2 tbsp butter/oil
2 tbsp flour
3/4 - 1 cup milk
1/2 cup mozzarella, grated
1/2 cup cheddar, grated
2 tbsp parmesan, grated
Optional seasoings: 1/4 tsp garlic powder, 1/4 tsp onion powder, sprinkle of black pepper
For the topping -
1/4 cup panko breadcrumbs (or crushed crackers)
1/4 cup mozarella or cheddar, grated
2 tbsp parmesan, grated
Directions:
1) Prepare your pasta per the box directions, and then drain.
2) To make the sauce, melt the butter/oil in a small saucepan, over medium heat. Then, remove from the heat and add in the flour. Stir to combine, and place back on the heat.
3) Add your milk, and whisk to combine. Continue heating over medium heat to thicken, which should take 5-7 minutes. Using a spatula, ocassionally scrape the bottom of the pan to ensure nothing is sticking and burning. When the milk has thickened enough to coat the back of your spoon or spatula, turn the heat to low.
4) To the milk, add in your cheeses and stir to melt in. Once melted, add the seasonings if you choose, and stir to combine. Then remove from the heat.
5) Pour your cheese sauce over the pasta, and mix thouroughly. Then, pour the mac and cheese into a baking dish.
6) To make your breadcrumb mixture, combine the breadcrumbs and cheese in a small bowl. Then, sprinkle over top of the mac and cheese.
7) Bake at 425°F for 7-10 minutes, or until the top is golden. Remove from the oven, allow to cool for 10-15 minutes, and enjoy!