Steph O’s Mac n Cheese

INGREDIENTS

• 4 qts. water

• 2 tbsp salt

• 2 cups elbow macaroni

• ½ cup panko or regular breadcrumbs

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 cup milk

• ½ cup heavy whipping cream

• 4oz. cheddar cheese, coarsely grated (1 cup)

• 4oz. smoked cheddar cheese, coarsely grated (1 cup)
  

DIRECTIONS

1. Add the salt and water to a large stockpot and bring to a boil.

2. Add the pasta to the pot and cook, uncovered, for 1 minute less than the instructions on the box, stirring occasionally.

3. In a skillet over medium heat add the butter and melt over medium heat. Whisk the flour into the butter until there are no lumps and cook for 1–2 minutes.

4. Slowly whisk in the milk and cream. Bring the mixture to a simmer and let it cook until slightly thickened, about 3–5 minutes. Reduce the heat to medium-low.

5. Working in batches, whisk in the cheddar cheeses until they are fully melted. Add a little extra milk to thin out the sauce, if it needs to be thinned.

6. Once the pasta is cooked, drain the water and add your pasta to your cheese sauce. Mix to combine. Pour into a greased baking dish and with the panko mixture and bake at 350° for about 15 - 20 minutes, or until the breadcrumbs are toasted and the macaroni and cheese is bubbly.
   

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