The photo doesn't do this bad boy justice. It really doesn't. Especially when my hubby calls this the best mac and cheese he has ever had, and I tell ya, we have ate a lot of it.
This was actually my first try at making it, and frankly, I hope it wasn't just beginners luck but I have a feeling this is one that'll be a hit anytime by anyone!
- 8 oz elbow macaroni noodles
- 4 tbsps margarine
- 2/3 cup panko breadcrumbs
- 1/4 tsp salt
- 1/3 cup flour
- 3 cups milk
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dry mustard
- 2 1/2 cups shredded cheddar
- 1/2 cup shredded mozzarella
Cook macaroni, drain, return to the pot. Add 1 tbsp margarine and toss. This prevents it sticking together as it cools. PS - let it cool right down.
Mix 2/3 c. breadcrumbs with 1/4 tsp salt and 2 tbsps of melted margarine. Set aside. This is your topping.
Preheat the oven to 350c.
In an oven-proof skillet, melt 1 tbsp margarine over medium heat. Add 1/3 c. flour and cook, stirring constantly for about a minute. Add 1 c. of the milk and mix. Add the remaining milk and mix until lump free. I actually used my silicon masher to mix the lumps out since I have no silicon whisk. If you have one, use it, it's easier. Mix in the seasonings and stir.
Cook, whisking regularly for 5-8 minutes. You need it to thicken.
Remove it from the burner, and add 2 & 1/2 c. of shredded cheddar. The older the better. Add 1/2 cup of shredded mozzarella. Stir it in. This gives the mac and cheese a nice pull to it's gooeyness. Pour the sauce over the pasta and stir quickly. Put it in a baking dish and sprinkle with the breadcrumb mixture.
Bake for about 25 minutes, until it is golden on top.
**Recipe and photo is owned by Freda's Voice.