Ingredients
1lbmacaroni
salt and freshly ground black pepper,to taste
2½tsppaprika or chili powder
1½tspgarlic powder
1tspmustard powder,optional but highly recommended
¼tspnutmeg,optional, for added flavor
1pinchdried basil,optional
½tsporegano
½cupPanko breadcrumbs
½cupflour
4cupsmilk
2garlics,minced
4tbspmilk
¼cupbutter
4cupscheese,such as cheddar, Monterey Jack, and mozzarella
½cupheavy cream,optional
Preparation
Take a medium-sized pot or a deep saucepan. Add the flour and cook for 2 minutes on medium heat to toast.
Reduce heat to low, then add butter and minced garlic. Cook until the butter has melted and garlic has caramelized.
Increase heat to medium and add milk slowly, whisking constantly to prevent lumps from forming. Continue to cook until sauce thickens.
Turn off the heat and add garlic powder, salt, black pepper, paprika or chili powder, mustard powder, and nutmeg. After mixing, add 1½ cups of the cheese to the sauce and combine. Do not turn on the heat.
In a separate pot, boil the pasta in water and cook until al dente. Drain and reserve ¼ cup of pasta water.
Then, put the macaroni in a large pot and add the sauce without heating it. Add the heavy cream, 4 tablespoons of milk, pasta water, basil, and oregano. Add salt and pepper if needed.
In a separate pan, toast the breadcrumbs with 1 tablespoon of butter and cook for 5 minutes to create a breadcrumb topping.
Preheat the oven to 410 degrees F. Add half of the mac and cheese to a lightly-buttered baking dish.
Before adding another layer, add 1 cup of shredded cheese. Then, top with the final layer of pasta and cover with the remaining cheese.
Add the breadcrumbs on top and bake for 20 to 25 minutes or until the top gets nice and golden-brown.
Enjoy!
