HOMEMADE BAKED MAC & CHEESE

Was craving Homemade Baked Mac & Cheese, so adapted it from this recipe: https://www.handletheheat.com/ultimate-macaroni-and-cheese/#wprm-recipe-container-26387

Ingredients:

1 lb elbow macaroni

1 quart Half & Half

9 tbsp butter, divided (6 tbsp for roux and 3 tbsp for breadcrumbs)

1/2 cup flour

2 cups shredded Mozzarella

2 cups shredded Sharp Cheddar

2 cups shredded Gruyere (Morning Sun from Burnett Dairy in WI)

2 cups shredded Monterey Jack (Dill & Garlic Herb from Burnett Dairy in WI)

1 cup grated Parmesan Romano

1/3 cup sour cream

2 tbsp Dijon mustard

1 cup panko breadcrumbs

1/4 cup beef broth (optional)

1 small onion, diced

1 tbsp diced garlic

Salt

Pepper

Garlic salt

Garlic & Onion powder

Nature's Seasoning

Smoked Paprika

Preheat oven to 375°.  Spray 9x13 pan with cooking spray.

1. Cook pasta in salted water for 5 minutes (or until al dente). Drain (don't rinse).  Set aside and mix in a little olive oil to keep it from sticking together.

2. In a large saucepan, set over medium heat, saute the onion and garlic with a little olive oil (I added a littler of the seasonings in this step).  Add the half & half and warm it.  Add seasonings at this time.

3.In a small sauce pan over medium low heat, melt 6 tbsp butter.  Sprinkle in the flour, whisk and cook for 2 minutes.  Gradually whisk mixture into warmed half & half until thickened and smooth.

4. Remove from heat and add in cheeses, sour cream and dijon mustard.  Add macaroni and stir in.  At this point I added and stirred in the beef broth because the mixture was a little thick.  This is optional, depending on your preferences. Pour into sprayed cake pan.

4. Melt the remaining 3 tbsp butter.  Mix with breadcrumbs (I added a little salt, pepper, garlic salt and smoked paprika).  Sprinkle over the macaroni and cheese.

5. Bake at 375° for 30-35 minutes, or until bubbling and browned.  Let sit 15-20  minutes before serving.