Use as many combinations of cheese as you like! Cheddar-mild to extra sharp, Mozzarella, Velveeta (very sparingly), Parmesan, Gruyere, Gouda, Fontina, Monterey Jack.
1 1/2 cups dry elbow macaroni*
3+ Tablespoons butter 1 ½ Tablespoons Flour*
1 teaspoon Cornstarch
2 cups milk
1/2 teaspoon each salt and pepper
1/2 teaspoon each salt and pepper
1/4 cup seasoned Panko*
2 -2 ¼ cups of shredded cheese, any combinations
2 -2 ¼ cups of shredded cheese, any combinations
Preheat oven to 375 degrees.
Cook pasta al dente in salted water.
While the pasta cooks, lightly butter the bottom and sides of a 2 quart baking dish.
Next, melt the butter in a large pot.
Add the flour & Cornstarch and stir over medium heat until the mixture is lightly browned; 1-2 minutes.
Add the milk, and salt and pepper.
Whisk to remove any lumps.
Cook and stir over medium heat until the sauce thickens and bubbles.
Stir in the cheese until melted. Turn off the heat.
Drain the pasta when it’s done and put it evenly in your baking dish.
Pour the cheese mixture evenly over the top of the macaroni, and then sprinkle with seasoned panko.
Bake for 15 minutes, then turn up the heat to 450 degrees for 4-5 minutes, or until the top browns a little.
Add the flour & Cornstarch and stir over medium heat until the mixture is lightly browned; 1-2 minutes.
Add the milk, and salt and pepper.
Whisk to remove any lumps.
Cook and stir over medium heat until the sauce thickens and bubbles.
Stir in the cheese until melted. Turn off the heat.
Drain the pasta when it’s done and put it evenly in your baking dish.
Pour the cheese mixture evenly over the top of the macaroni, and then sprinkle with seasoned panko.
Bake for 15 minutes, then turn up the heat to 450 degrees for 4-5 minutes, or until the top browns a little.
