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Mac 'n' Cheese

Source of Recipe

From "Mad Hungry: Game Day Food" by Lucinda Quinn


Recipe Introduction

"A tray of this crunchy-topped, gooey goodness — assembled and baked in under an hour - is the perfect partner for Quick Fried Chicken."

List of Ingredients

â—¦ 1 pound elbow macaroni (or any pasta shape)
â—¦ 4 tablespoons unsalted butter
â—¦ ¼ cup all-purpose flour
â—¦ 4 cups (1 quart) whole milk
â—¦ 2 ¾ cups (12 ounces) shredded cheese
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ Pinch of cayenne pepper
â—¦ 1 ½ cups panko bread crumbs, or homemade
â—¦ 2 tablespoons unsalted butter, melted
â—¦ Hot sauce, such as Frank's Hot Red Sauce, for serving


Recipe

Preheat the oven to 375° F with a wire rack in the center position. Butter a 2 ½- to 3-quart baking dish. Cook the pasta in a large pot of boiling salted water until al dente. Drain and return to the pot.

While the pasta cooks, melt the 4 tablespoons butter in a large saucepan over medium-high heat. Whisk in the flour and cook, whisking constantly, until the roux is golden and fragrant, about 2 minutes. Whisk in the milk, bring to a boil, and boil, whisking constantly, until thickened, about 5 minutes. Remove from the heat and add the cheese gradually, stirring until smooth; add the black pepper and cayenne with the last of the cheese. Pour the cheese sauce over the pasta and stir to combine. Transfer to the prepared baking dish.

To make the topping, combine the panko with the melted butter in a small bowl. Sprinkle over the macaroni and cheese and bake for 18 to 20 minutes, until golden on top. Serve with the hot sauce.

Serves 6