I don’t know of anyone who doesn’t like Mac and Cheese. And if you do I’m sure you have your own opinion as to the Ultimate version for you. With all the variations I see of this classic today the possibilities are endless for customization. This is my go- to version when I want just a good cheesy gooey dish of goodness.
3 Tbsp Unsalted Butter
3 Tbsp Flour
1 Tbsp Dry Mustard
2 tsp Onion Powder
1/2 tsp Paprika
1/2 tsp Cayenne( more if you like)
Salt and Pepper to taste
1 Bay Leaf
1 Cup Heavy Cream
1 Cup Half nHalf
1 Egg Beaten
12 Oz Extra Sharp White Cheddar
2 Additional Tbsp Butter
1/2 Cup Panko
1 Lb Macaroni
Make a light roux with the butter and flour, Then add The cream, and Half n half, Stirring constantly. Add the Mustard, Onion powder, Paprika, Cayenne, and Bay Leaf and continue to stir until heated thru and well combined.
Temper the egg with some of the cream mixture then incorporate it back into the saucepan. Continue to cook until it starts to thicken. Add about 8 ozs of the cheese(shredded) in small batches until all is incorporated and you have a nice thick sauce. At this point remove the bay leaf, and add salt and pepper to taste. Remove from heat and set aside.
Boil your Macaroni in some Oiled and salted water and cook till just al dente. While the mac is cooking pre-heat your oven to 375 degrees and grease the bottom and sides of a glass baking dish(I like to use butter for this)
Also while the Mac is cooking melt 2 tbsp of butter and pour over the 1/2 cup of panko and mix well.
Once the Mac is cooked and drained add the cheese sauce to it and stir well to combine. then transfer all of this into the baking dish and level it out. sprinkle the top with the remaining 4 oz of cheddar and then add the buttered Panko. Slip this dish of goodness into the oven and bake for about 25 Mins or until the top is golden brown. Remove and let rest for about 10 mins before serving. Enjoy!!
Cook from the heart, taste the love