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Mac n CheeseOctober 8, 2014
You don't need to be precise with the measurements. This is all about how cheesy and creamy you want it. You're also welcome to add more stuff to it. If you want bacon, cook the bacon and add it (you can even use the bacon fat to make the roux). If you want to make this slightly healthier, add blanched, shocked, and drained spinach. Mushrooms are awesome in mac n cheese too.
- 5 min
- 15 min
- Ready in:
- 20 min
- Melt butter over medium heat and stir in flour (if using garlic sauté in butter before adding flour).
- Cook pasta as per directions on packaging in very salty water.
- While pasta is cooking, cook flour until golden brown
- add vegetable broth, cream, or other liquid to roux and cook stirring until combined thoroughly. You may need to add more liquid if the mixture is too dry.
- Add grated cheese (saving about 1/4 cup of parmesan for later) and stir until cheese is melted.
- Drain pasta reserving some pasta water and add pasta to cheese sauce. Stir. If too thick, use pasta water to thin sauce.
- Season with lots of pepper. Taste. Add salt to taste. The cheese and pasta water are both salty, so taste before adding salt. If you want to add fresh herbs, do so now.
- Transfer to serving dish(s).
- Cover top in a layer of panko followed by a layer of grated parmesan.
- Place under broiler on high until cheese is GBD.
Note: Go wild with the cheese. My favorite is a mixture of gruyere and parmesan or blue cheese and cheddar, but almost any cheese combination can work. Be adventurous!