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Mac and Cheese Recipe

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This recipe for Mac and Cheese, by , is from Good Eats, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Victoria Lucas


8 ounces macaroni (elbow pasta)
1 tablespoon butter
2/3 cup panko
2 tablespoons butter
1/4 teaspoon salt
4 tablespoon butter
1/3 cup AP flour
3 cups milk, warmed
2 cups cheddar
1 cup Gruyere
3/4 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon mustard powder

Bring a large pot of water to the boil. Add macaroni and cook per packet directions MINUS 1 minute. Drain, return pasta to pot, add 1 tablespoon butter and toss until melted. Set aside to cool. Mix together panko, 2 tablespoons butter and 1/4 teaspoon salt. Set aside. Preheat oven to 350 degrees. In a large saucepan or skillet, melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute. 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). Mix in salt and seasonings if using. 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. Remove from stove, add cheese and stir - cheese doesn't need to melt. Adjust salt to taste. Pour sauce into pot with macaroni. Stir quickly, then pour back into the skillet or a baking dish. Sprinkle with breadcrumb topping.
Bake for 25 minutes or until top is light golden.




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