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Creamy Macaroni & Cheese

Source of Recipe

"The Southern Entertainer's Cookbook" by Courtney Whitmore


Recipe Introduction

"Macaroni and cheese is a vegetable in our house. I can't think of one occasion�from Christmas dinner to church potlucks�where we don't serve this macaroni and cheese. I've even served it in individual cups with a toppings bar for guests, and it was a hit!"

List of Ingredients

◦ 16 ounces macaroni, cavatappi, or other small pasta
◦ � cup butter
◦ ⅓ cup all-purpose flour
◦ 1 teaspoon ground white pepper
◦ � teaspoon salt
◦ � teaspoon dry mustard
◦ 1 teaspoon garlic powder
◦ � teaspoon cayenne pepper
◦ 3 cups whole milk
◦ 4 ounces medium cheddar cheese, grated
◦ 8 ounces extra sharp cheddar cheese, grated, divided
◦ 4 ounces Gruy�re cheese, grated
◦ 2 tablespoons butter, melted
◦ � cup seasoned panko crumbs


Recipe

Preheat oven to 375 degrees.

Bring a large pot of salted water to boil. Add in macaroni and cook for 9 to 10 minutes. Drain and set aside.

In a large pot over medium heat, melt butter. Add flour, white pepper, salt, dry mustard, garlic powder, and cayenne pepper. Whisk until smooth. Stir in milk, � cup at a time, and whisk well. Add in all cheeses (reserving 4 ounces of extra sharp cheddar for topping). Stir until smooth. Pour in pasta and stir to coat evenly.

Transfer to a 2- to 3-quart baking dish. Sprinkle with remaining extra sharp cheddar cheese. In a small bowl, whisk together melted butter and panko. Sprinkle on top of cheese and bake for 30 to 35 minutes.

Makes 8 to 10 servings