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Homestyle Macaroni & Cheese

Homestyle Macaroni & Cheese

Author Amber Brady
Yields 6 Servings

Ingredients

Crumb Topping:

  • 2 Tbsp butter
  • 2 cups panko bread crumbs
  • 1 cup medium cheddar cheese, shredded

Pasta & Sauce:

  • 12 oz small shells
  • 3 Tbsp butter
  • 3 Tbsp all-purpose flour
  • ¼ tsp cayenne pepper
  • 2 ¾ cup milk
  • ¾ cup heavy cream
  • 2 cups medium cheddar cheese, shredded
  • 2 cups mozzarella cheese, shredded
  • 2 tsp dijon mustard
  • 1 ½ tsp salt
  • ¼ tsp ground black pepper
  • ¼ tsp ground nutmeg

Instructions

  • Prepare crumb topping by melting butter & letting it cool. Once it's cooled add bread crumbs & shredded cheese. Mix & set aside.
  • Fill a pot with water for your shells. Heat until boiling, add shells & cook 7-8 min or until directed on the box. Drain shells, saving ½ cup starchy water for later.
  • In a separate medium/large saucepan, melt butter over medium/high heat. Stir in flour & cayenne pepper, forming a roux. Stir for one minute. Gradually whisk in milk, & stir for 3 minutes or until boiling & thick.
  • Stir in heavy cream, cheeses, dijon, & spices. Remove from heat & continue stirring until everything is melted nicely.
  • Add your cooked, drained shells to the cheese mixture, & then add the extra starchy water you saved. Combine well & pour into a large rectangle baking dish that has been buttered or sprayed. Sprinkle topping on & bake at 400˚F for 20-25 minutes until bubbling & golden brown on top.

Notes