Lish's Mac and Cheese
Tags: Dinner Pasta
- 1 stick of butter
- 1 medium yellow onion, finely diced
- ½ cup all-purpose flour
- ¼-½ tsp cayenne pepper
- 4¾ cups whole milk, warmed
- 2 cups shredded medium cheddar cheese
- 2 cups shredded gruyere cheese
- Salt, to taste (about 1 tsp)
- 1 lb uncooked elbow macaroni
- 1 cup panko breadcrumbs
- 1 cup grated parmesan cheese
- 1-2 tbsp olive oil
- Heat oven to 400°F. Butter an oven safe 3 quart baking dish and set aside.
- Melt stick of butter in a large heavy pot. Add onion and saute until translucent.
- Add flour to the pot and cook, stirring, for 1-2 minutes. Stir in cayenne pepper, then slowly add the warm milk, whisking constantly to achieve a smooth texture. Continue stirring and cook for 5 minutes or until thickened enough to coat the back of a spoon. Add two-thirds of the cheddar and gruyere cheeses and stir until melted. Season with salt to taste.
- Meanwhile, cook the pasta about 2-3 minutes shorter than package directions. Stir the pasta into the cheese sauce, then pour mixture into the prepared baking dish. Sprinkle the remaining one-third of the cheddar and gruyere cheeses evenly over the top.
- In a medium bowl, stir together the panko and parmesan, then drizzle with olive oil and stir to combine. Sprinkle panko mixture evenly over the macaroni and cheese.
- Bake for 20 minutes or until topping is lightly browned and crunchy.
- If you prefer creamy rather than baked, cook the pasta fully according to the package directions and add all cheese (including parmesan) to the sauce at the same time, then omit the crumb topping and baking.
