That Mac n' Cheese though...
One thing you should know about me is I will never say no to pasta and cheese. You should also know, I have been on the hunt for the perfect mac n' cheese. I have tried a bunch of cheese combinations but never got it right. Until now. I give in. There has been 1 "cheese" that I was resistant to, velveeta. But now I must admit it helps greatly with the finished texture.
Next came the cooking process. There is first a bechamel base or an uncooked sauce, and to use or not to use eggs. I have settled on the thought that there is not one specific way, they all work depending on you desired finished product.
Fir this batch I went for a no cook base and honestly loved the results.
Macaroni and Cheese
1lb Short pasta (elbow, penne, fusilli, etc)
1 cup Heavy Cream
1 cup Half and Half
1/2 cup Whole Milk
1 cup Sharp Yellow Cheddar, shredded
1 cup Sharp White Cheddar, shredded
1 cup Gruyere, shredded
1 cup Mozzarella, shredded
2 tbsp Velveeta, cubed
1 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Dry Mustard Powder
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Paprika
1 Egg, beaten
3 tbsp Panko Breadcrumbs
1 tbsp Butter
2 tbsp Parmesan, grated
1. Preheat oven to 350 degrees. Butter a casserole dish and set aside.
2. Bring water to a boil and cook pasta to just below aldenta, drain and set aside.
3. In a mixing bowl, combine the dairy, cheeses, and spices together. Taste for seasoning. Add the beaten egg and the pasta. Thoroughly combine and pour into prepared dish.
4. In a saute pan, melt butter and add the panko and toast until golden brown, set aside to cool.
5. Top the grated parmesan and toasted breadcrumbs. Bake for 35 minutes.