Baked Mac n Cheese
Ingredients
Makes one 9x13 casserole pan, serves about 4 people
1 box of elbow pasta
1 stick of butter (8 tablespoons)
1/2 cup of flour
5 cups of whole or 2% milk
Cheese
Gruyere (4 cups grated)
Extra sharp cheddar (2 cups grated)
Parmigiano-Reggiano (1/2 cup grated for cheese sauce, set aside another 1/4 cup grated for topping)
1 cup panko bread crumbs
Salt
Pepper
Nutmeg
Dried thyme
Optional: Prosciutto di Parma, shrimp, chicken, other proteins
Directions
Preparation
Measure all ingredients in advance and pre-grate cheese - you’ll thank yourself while you’re cooking!
Preheat oven to 375 and grease a 9x13 casserole pan with butter
If you want to add crispy prosciutto on top, prepare it in advance by baking flat on a cookie sheet at 350 until it reaches desired level of crispiness. Let prosciutto cool while you prepare mac n cheese, and then crush it into small pieces
If you want to add chicken, shrimp, etc. - prepare separately until almost fully cooked and add to mac n cheese right before putting it in the oven
Pasta
Cook elbow pasta in boiling salted water until just short of al dente
Remove from heat, drain, and cool with cold water
Cheese Sauce
Use pasta pot to melt 6 tablespoons of butter over low heat
When butter is melted, whisk in flour
Once combined, slowly add milk and continue whisking
Bring to a boil (continue whisking milk so bottom of pot does not burn)
Once boiling, reduce heat and let simmer for a few minutes until milk thickens
Remove from heat and mix in cheeses
Add salt, pepper, and nutmeg to taste
When cheese sauce is combined, mix in pasta and pour into casserole dish
Toppings
If you’re adding shrimp or chicken, add to mac n cheese once in casserole dish and before bread crumbs are added
Melt remaining butter in a pan over medium heat
Add panko bread crumbs and saute until golden brown
Remove from heat, sprinkle in dried thyme to taste and mix in well
Sprinkle bread crumbs over mac n cheese and spread evenly
Sprinkle remaining 1/4 cups of Parmigiano-Reggiano over bread crumbs and spread evenly
Bake in oven for approximately 25 minutes at 375
Remove from oven and add optional crispy prosciutto on top
Pairs well with baked Brussels Sprouts!