THE Mac and Cheese
This is the BEST mac and cheese recipe - and none of that yucky, bad for you processed cheese.
|1 pound||cavatappi pasta (or pasta of your choice)|
|6 cups||freshly shredded sharp or white cheddar cheese|
|1/2 cup||panko bread crumbs|
1 Boil pasta in salted water according to package directions. Melt butter in large saucepan over medium heat. Sprinkle in flour and whisk and cook 2-3 minutes. Add in salt and pepper. Slowly pour in 4 c. milk whisking until smooth and heating to a low boil until thickened. Do not stop until thick. Remove from heat.
2 Grease a 9x13" baking dish and add the hot pasta to the dish. Over the top sprinkle 6 c. of freshly shredded cheese. Pour the thickened cream sauce over the hot pasta and cheese and let it sit until the cheese melts. Stir everything together.
3 Melt 2 T. butter over medium heat. Add in panko bread crumbs, stirring constantly 3-5 minutes or until golden brown. Pour over the mac and cheese.
4.Bake in a preheated 325 degree oven 12-15 minutes.