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Creamy Macaroni and Cheese

Source of Recipe

From "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

â—¦ 16 ounces macaroni, cavatappi, or other small pasta
â—¦ ½ cup butter
â—¦ â…“ cup all-purpose flour
â—¦ 1 teaspoon ground white pepper
â—¦ ½ teaspoon salt
â—¦ ½ teaspoon dry mustard
â—¦ 1 teaspoon garlic powder
â—¦ ½ teaspoon cayenne pepper
â—¦ 3 cups whole milk
â—¦ 4 ounces medium cheddar cheese, grated
â—¦ 8 ounces extra-sharp cheddar cheese, grated, divided
â—¦ 4 ounces Gruyère cheese, grated
â—¦ 2 tablespoons butter, melted
â—¦ ½ cup seasoned panko crumbs


Recipe

Preheat oven to 375 degrees F.
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, ½ 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