Perfect Mac and Cheese

In my opinion, the pasta in a perfect mac and cheese must be cooked al dente. It is a rare occurrence to find a mac and cheese where the pasta is not over cooked. It should also be very creamy without the grainy texture that you get when the sauce breaks due to exposing the cheeses to too high of temperatures or using extra sharp cheddar. Finally, it needs a flavorful, crunchy topping to add texture.

This recipe delivers on what I consider the perfect mac and cheese.

Ingredients

• 1/2 Minced Onion
• 1 Clove Minced Garlic
• 1 1/2 Cups Heavy Cream
• 1/2 Cup Whole Milk
• 6 Tbs Butter
• 4 Tbs Flour
• 3 Cups Sharp Cheddar (Grated)
• 1 Cup Gruyere (Grated)
• 1/2 Tsp Nutmeg
• 1/2 Tsp Cayenne Pepper
• 1 Tsp Kosher Salt
• 1/2 Tsp Black Pepper
• 1 Cup Panko Bread crumbs
• 1/2 Tsp Garlic Salt
• 1 Package Penne Pasta

Directions:

1. Preheat oven to 450.
2. Boil pasta for 10 minutes in heavily salted water. Set aside.
3. Heat cream, milk, nutmeg cayenne in a large sauce pan to close to a boil.
4. In a second sauce pan, combine 4 Tbs of butter and onion. Saute. 
5. Add garlic and flour and cook for 3 minutes on high heat. 
6. Slowly add cream and milk mixture and bring to a boil while constantly stirring. Cook for an additional 10 minutes on medium heat while stirring constantly. 
7. Turn off the heat, continue stirring and slowly add grated cheese, saving a cup of the cheddar. Continue stirring until cheese is fully integrated into the sauce.
8. Mix pasta with cheese mixture and pour evenly into a ramekin. 
9. Toast panko bread crumbs with 2 Tbsp butter and garlic salt. 
10. Spread over the top of pasta mixture along with the remaining cheddar cheese.
11. Place in oven for 5-10 minutes or until cheddar topping is bubbling.
12. Serve!