baked mac & cheese

I had been craving some homemade mac and cheese for the last few days. Not sure if I am calcium deficient, or because a friend asked me for a recipe, but either way, I have not been able to stop thinking about it for the last week. I went on a hunt for a great recipe, and nothing I found really impressed me. Then I heard that the Pioneer Woman version of Baked Mac & Cheese was fantastic. So I had to try it. I think the thing I liked most about it is the freedom to use whatever kind(s) of cheese you want. I would have love to have used Gruyere, but I had several cheeses in the house already... so I went with that.

Here is my adapted version....
Baked Mac & Cheese

1 lb pasta (elbow mac, rotini, farfalle, etc)

1/4 cup butter

1/4 cup all-purpose flour

2-1/2 cups whole milk

2 tsp dry mustard, heaping

1 egg, beaten

1/2 lb + 1/2 cup sharp cheddar cheese

1/2 lb + 1/2 cup co-jack cheese
2 tbsp Gorgonzola
1/4 cup Parmesan
3/4 tsp Kosher salt
1/2 tsp ground black pepper

1/2 tsp cayenne pepper (optional)

1/4 tsp dried thyme (optional)
1/4 tsp celery salt (optional)

1/3 cup panko bread crumbs

• Preheat oven to 350 degrees.
  
• Boil salted water and cook pasta to al dente; do not overcook. Drain and rinse.
• In a small bowl, beat egg; set aside
• In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
• In pot, add milk and mustard; whisk until smooth. Cook for 3-5 minutes until very thick. Reduce heat to low.
• Pour 1/4 of the milk mixture of the into bowl with beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
• Pour egg mixture into sauce, whisking constantly. Stir until smooth.
• Add in cheese, salt, pepper and other spices (if desired).
• Taste sauce and add more salt or spices as needed.
• As cooked pasta to pan and stir until coated with cheese mixture.
• Pour into a greased baking dish (9x13). Sprinkle panko bread crumbs and top with extra 1 cup of remaining cheese(s).
• Place in oven and for 20 to 25 minutes or until bubbly and golden on top.

Chef's Notes:
*I actually used whole-wheat pasta. I figured if it was going to be loaded with the cheese, the pasta flavor would not matter too much.
*I also prepared mine the day before. Just be sure to add the panko bread crumbs shortly before putting in the oven.



I have another recipe that I had completely forgotten about until D mentioned it today. I will have to make that in the next month or so. Right now I am on cheese and pasta overload as we made Manicotti and had that two nights this week.