Yield: 6
Author: Joanna Gaines
Becki's Mac & Cheese
prep time: 10 minscook time: 45 minstotal time: 55 mins
INGREDIENTS:
Kosher Salt
16 oz elbow macaroni without ridges
1 1/2 cups heavy cream
1/2 cup milk
8 tablespoons (1 stick) unsalted butter
8 oz Velveeta cheese, cut into cubes
8 oz Gruyere cheese, grated (approx 2 cups)
1 1/2 teaspoons ground dry mustard
1/2 teaspoon grated nutmeg
1 1/2 teaspoons freshly grated ground black pepper
8 oz white Cheddar, grated (approx 2 cups)
Crispy Topping (optional)
2 tablespoons unsalted butter
1/2 teaspoon minced garlic
3 cups panko
2 pinches kosher salt
INSTRUCTIONS
-
Bring a large pot of generously salted water to a boil. Prepare the noodles according to package instructions, cooking until al dente. Drain thoroughly and transfer to a large bowl.
-
Position a rack in the top third of the oven and preheat the oven to 350°F.
-
Combine the milk, cream, and butter in a small saucepan and heat over medium-low heat until the butter is melted and the mixture is warm. Pour over the noodles in the bowl. Add the processed cheese, Gruyère, dry mustard, nutmeg, pepper, and 1/2 teaspoon salt and stir until well combined. Pour the noodles into a large baking dish and spread evenly. Top with the Cheddar. Bake about 25 minutes, or until the cheese is melted.
-
While the mac and cheese is baking, make the crispy topping, if desired: In a large skillet, melt the butter over low heat. Add the garlic and cook until softened, about 1 minute. Add the panko and salt and toss to coat completely with the butter and garlic. Increase the heat to medium-low and toast in the pan, stirring often, until lightly browned, 7 to 8 minutes.
-
Remove the baked mac and cheese from the oven and let stand for 5 minutes. Top with the crispy topping, if using, just before serving.
Store leftovers in a covered container for up to 3 days. Reheat in a preheated 300°F oven until warmed through.
