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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.





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