Macaroni & Cheese
by Gina Jantzen

URL Source:
Source: Bon Appetit
Course: Main
Cuisine: American
Food Group: Pasta
Serves: 6


3 cup(s) uncooked pasta
2-3/4 cup(s) whole milk
1/4 cup(s) unsalted butter
1/4 cup(s) all-purpose flour
1 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
1/4 teaspoon(s) nutmeg
1/4 teaspoon(s) cayenne pepper
1 teaspoon(s) onion powder
1/2 teaspoon(s) garlic powder
2-1/4 cup(s) (packed) white or yellow cheddar (extra sharp) (about 8oz) – cut into small chunks
3/4 cup(s) (packed) Gruyere cheese (about 4 oz) – cut into small chunks
1/2 cup(s) (packed) Fontina or Velveeta cheese (about 3 oz) –cut into small chunks
1/2 cup(s) Parmesan, grated or chunks
6 tablespoon(s) panko breadcrumbs

 Cook pasta in large saucepan of boiling salted water until just tender, but still firm to bite, stirring occasionally.  Drain.

Meanwhile, bring milk to simmer in heavy medium saucepan over medium-high heat.  Remove from heat.  Melt butter in heavy large saucepan over medium heat.  When butter foams, add flour.  Stir until pale golden, about 1 minute.  Whisk in hot milk.  Cook over medium heat until thick and bubbling, stirring occasionally, about 2 minutes.  Remove from heat, stir in salt, pepper, nutmeg, garlic powder, onion powder and cayenne.  Add cheeses and stir until melted and smooth.  Spray casserole dish with non-cook spray.  Add pasta and cheese mixture to dish.  Sprinkle w/ panko and bake at 350 for 30 mins.