Macaroni:
▢ 16 oz macaroni (elbow pasta)
▢ 4 tbsp (30g) unsalted butter (or 4 tsp oil, but why?)
Topping:
▢ 1-1/3 cup Panko breadcrumbs
▢ 4 tbsp (30g) unsalted butter , melted
▢ 1/2 tsp salt
Sauce:
▢ 8 tbsp (120g) unsalted butter
▢ 2/3 cup flour , plain / all purpose
▢ 6 cups milk , warmed (low or full fat)
▢ 4 cups freshly shredded cheese, Gruyere best (followed by Cheddar and Colby)
▢ 2 cups freshly shredded mozzarella cheese , or more other cheese of choice
▢ 1-1/2 tsp salt
Seasonings (optional):
▢ 2 tsp garlic powder
▢ 1 tsp onion powder
▢ 1 tsp mustard powder
Instructions
Pasta:
Cook pasta: Bring a large pot of water to the boil. Add macaroni and cook per packet directions MINUS 1 minute.
Toss in butter: Drain, return pasta to pot, add butter and toss until melted. Set aside to cool while making the Sauce
Topping:
Sauce:
Make roux: In a large saucepan or in an ovenproof skillet, melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.
Add milk: Add about 1 cup of the milk and mix to dissolve the paste into the milk. Then add remaining milk and mix until lump free (use whisk if required).
Thicken sauce: Cook, stirring/whisking regularly, for 5 – 8 minutes until thickened to a cream consistency. When the sauce coats the back of a wooden spoon, you should be able to draw a path with your finger.
Add cheese: Remove from stove, add cheese and stir – cheese doesn't need to melt.
Check salt: Adjust salt to taste (if you use recommended cheeses, you won't need more).
Assembling:
Assemble: Pour Sauce into pot with Macaroni. Stir quickly, then pour back into a 9x13 baking dish. Sprinkle with breadcrumb topping and diced jalapenos.
Bake for at least 25 minutes or until top is light golden. Don't bake too long otherwise you'll bake away the Sauce!
