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.