Macaroni and Cheese Recipe

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Macaroni and Cheese Recipe Note: Always grate the cheese fresh. Don’t use the stuff that comes shredded. It has sawdust in it! (I'm not kidding, read the ingredients list.) They call it cellulose powder. Never make a cheese sauce with cheese that's already grated. The cellulose powder will not dissolve and the sauce will be gritty. The best Parmesan is parmigiano-reggiano. It's from Italy and it's a little pricey, but it's the best in the world! And you deserve the best. Remember...Don't buy shredded Parmesan! Grate it yourself for a much tastier dish. Macaroni and Cheese Sauce • 1 lb. Elbow macaroni • 8 oz. Grated sharp cheddar cheese (about 3 cups) • 3 oz. Grated Parmesan cheese (about 1 cup) • 4 ½ Cups whole milk • 1 Stick plus 1 Tbsp. Butter • 1/2 Cup all-purpose flour • Kosher salt • White pepper • Nutmeg Topping • 2/3 cups Panko bread crumbs • 2 Tbsp. Butter 1. Preheat oven to 400⁰F. 2. Grease a large, rectangular casserole or baking dish with 1 Tbsp. of butter. 3. Bring a large pot of salted water to a boil and cook the pasta a little less than the package instructions say. About 1-2 minutes less, so the pasta is al dente. 4. While the water is coming to a boil, melt the 1 stick of butter in a large saucepan over medium low heat. Stir in the flour and cook about 3-4 minutes stirring frequently. 5. Slowly whisk in the milk and whisk constantly so there are no lumps. You should add a little milk and whisk that in, then add a little more milk, whisk that in, etc. It takes a while but it must be done this way to avoid a lumpy sauce. When all the milk is added and the sauce is smooth, cook for about 3-4 minutes over medium low heat. 6. Turn off the heat and stir in the cheeses until just melted and the sauce is smooth. Add 1 Tbsp. kosher salt, a few grinds of white pepper from your pepper mill and a sprinkle of freshly ground nutmeg. Taste and adjust seasoning if necessary. 7. When the pasta is done cooking drain and pour into the saucepan with the cheese sauce. Stir gently, but thoroughly, making sure all the macaroni is covered with cheese sauce. Pour the pasta cheese mixture into your baking dish and spread evenly. 8. Melt 2 Tbsp. butter in small bowl in microwave or in a small saucepan. Add the panko © Copyright Barbecue-Know-How.com bread crumbs, stir with a fork to combine. Sprinkle the buttered bread crumbs evenly over the casserole. 9. Place in the hot oven and cook for 25-30 minutes until the cheese is hot and bubbly and the bread crumbs are a nice golden brown. Let stand for 10-15 minutes, if you can resist that long, before serving. Enjoy! © Copyright Barbecue-Know-How.com.

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