Adult Mac and Cheese

This isn't your kid's mac and cheese. Four distinct cheeses create layers of flavor that transform simple pasta into something worthy of date night. The secret is the cheese blend and a proper roux.

Ingredients

• 8 oz elbow macaroni or shells
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 4 oz sharp white cheddar, grated
• 4 oz gruyere cheese, grated
• 3 oz fontina cheese, grated
• 2 oz parmesan cheese, grated
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp white pepper
• 1/2 cup panko breadcrumbs
• 2 tbsp butter, melted
• salt to taste

Instructions

1. 1

   Preheat oven to 375°F. Cook pasta in salted boiling water until just shy of al dente (it will finish cooking in the oven). Drain and set aside.

2. 2

   In a large saucepan, melt 3 tablespoons butter over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly to create a roux.

3. 3

   Gradually whisk in milk and cream, ensuring no lumps form. Cook until thickened, about 5 minutes, whisking frequently.

4. 4

   Remove from heat and whisk in Dijon mustard, smoked paprika, and white pepper. Season with salt.

5. 5

   Add cheeses one handful at a time, stirring until completely melted and smooth before adding the next. The sauce should be creamy and coat a spoon.

6. 6

   Fold in the cooked pasta until evenly coated. Transfer to a buttered 9x13 inch baking dish.

7. 7

   Mix panko breadcrumbs with melted butter and sprinkle evenly over the top.

8. 8

   Bake for 25-30 minutes until bubbly and golden on top. Let rest 5 minutes before serving.

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Matt's Place

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