Fancy Mac n Cheese

In this recipe, I include Parmigiano Reggiano, Manchego, and extra sharp white cheddar cheese. Grating the cheese yourself is vital for the best Mac n cheese possible, avoiding the preservatives found in pre-shredded options. Premium ingredients like these cheeses, slow-dried pasta, and organic milk significantly enhance the flavor. The result is a thick, crispy breadcrumb crust on top and creamy, cheesy pasta shells underneath.

Ingredients:

For the Macaroni

•1 lb pasta shells (slow dried)

•1 cup pasta water (reserve)

For the Sauce:

•1 stick salted butter

•6 tablespoons all-purpose flour

•1/2 tsp paprika

•2 tsp freshly cracked black pepper

•1 tsp garlic powder

•5 cups whole milk (organic)

•4 cups coarsely grated extra-sharp Cheddar cheese

•2 cups grated Manchego cheese

•½ cup grated Parmigiano cheese

For the Topping:

•½ stick salted butter

•2 cups panko bread crumbs

•1.5 cups extra-sharp white Cheddar, coarsely grated

•½ cup Parmigiano cheese, finely grated

Instructions:

Make the Macaroni

1. Preheat the oven to 400°F with rack in the middle.

2. Cook pasta in boiling water until al dente.

3. Reserve 1 cup cooking water, then drain.

Make the Sauce

1. Melt butter in a saucepan over medium-low heat; stir in flour and seasonings

2. Cook for 3 minutes, then whisk in milk.

3. Bring to a boil, then simmer for 3 minutes, stirring occasionally.

4. Add cheeses; stir until smooth.

5. Remove from heat and add cooked pasta and pasta water; stir until well combined

Bake:

1. Melt butter and mix with panko and topping cheeses until well combined

2. Sprinkle the topping evenly over macaroni.

3. Bake for 20-25 minutes or until golden and bubbling.

20 servings