This is THE BEST mac and cheese you will ever have. And before you take my word for it, know that it won #1 overall in a friendly mac and cheese cook off that my friend held. There were 8 other mac and cheese in the bake-off, proof is in the pictured.
I'm not sure what makes this mac so good, but I think it's the bechamel sauce and choice of cheese (not to mention a lot of butter). I have only made it with cheddar because that is the more popular flavor, but I would like to try out Gruyere. If you do, share in the comments!
Also, I apologize in advance for this photo. It has been IMPOSSIBLE to get a good one.
Ingredients:
8 oz macaroni
1 tbsp butter
4 tbsp butter
1/3 cup flour
3 cups milk
2 cups shredded melting cheese (gruyere, cheddar, colby)
1 cup shredded mozzarella
3/4 tsp salt
1 tsp garlic powder (optional)
1/2 tsp onion powder (optional)
1/2 tsp mustard powder (optional)
Topping:
2/3 cup panko breadcrumbs
2 tbsp butter, melted
1/4 tsp salt
Directions:
Bring a pot of water to a boil, salt, and add the macaroni and cook per directions minus 1 minute. Drain and return pasta to pot, toss with butter so that it does not stick. Set aside. Make the topping by mixing together panko, salt, and 2 tbsp melted butter, set aside. Preheat oven to 350 degrees. In a large saucepan over medium heat, melt 4 tbsp butter, then add flour, stirring constantly for 1 minute. Add about 1 cup of milk and dissolve the paste. Add remaining milk and mix until lump free. Add salt and seasonings, if using. Cook, stirring or whisking regularly, for 5-8 minutes until thickened. You should be able to draw a path in the sauce. Remove from heat, add cheese, and stir (cheese does not have to melt). Taste and add salt as necessary. Pour pasta into sauce and combine. Pour everything into an 8x8 pan or baking dish, top with panko mixture. Bake for 25 minutes or until the panko is lightly golden, making sure that it does not burn. Better served while hot!
Recipe from RecipeTin Eats.