INDULGENT MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: macaroni, freshly ground black pepper, salt, paprika, garlic powder, mustard powder, nutmeg, dried basil, oregano, panko breadcrumbs, flour, milk, garlics, milk, butter, cheese, heavy cream
Provided by Mahnoor Ahmad
Yield 3 servings
Number Of Ingredients 17
Steps:
- Take a medium-sized pot or a deep saucepan and to it, add the flour and cook for 2 minutes on medium heat (to toast the flour). Reduce heat to low and add butter and minced garlic. Cook until butter has melted and garlic has caramelized.
- Increase heat to medium and add 4 cups (960 ml) milk slowly, whisking constantly to prevent lumps from forming. Continue to cook until sauce thickens- sauce should be thicker than bechamel.
- Turn off the heat and add garlic powder, salt, black pepper, paprika or chili powder, mustard powder and nutmeg. After mixing, add 1 ½ cups (150 G) 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 (60 ml) pasta water.
- Then, put the macaroni in a large pot and add the sauce without heating it. Add the heavy cream, 4 tbsp of milk, pasta water, basil and oregano. Add salt and pepper if needed.
- In a separate pan, toast the breadcrumbs with 1 tbsp of butter and cook for 5 minutes to create a breadcrumb topping.
- Preheat the oven to 410°F. Add half of the mac 'n' cheese to a lightly-buttered baking dish. Before adding another layer, add 1 cup (100 G) 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 - 25 minutes or until the top gets nice and golden-brown.
- Enjoy!
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