Description
Creamy, comforting homemade mac and cheese topped with “real” breadcrumbs.
Ingredients
Scale
- 4 cups pasta (I used cavatappi)
- 6 tablespoons butter, divided
- 4 tablespoons all purpose flour
- 2 1/2 cups milk
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 8 ounces colby jack cheese, shredded
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces crusty french bread
Instructions
- Preheat the oven to 375 degrees.
- Cook pasta according to directions. While it is boiling, start on the cheese sauce.
- In a medium saucepan, melt 4 tablespoons of butter over medium-high heat.
- When the butter is melted, whisk in the flour. Cook until golden brown and foamy.
- Slowly whisk in the milk until the mixture is smooth.
- Cook the mixture, stirring frequently until it bubbles gently and thickens, about 5 minutes. Reduce the heat to low.
- Stir in the spices, and then cheeses.
- Whisk until the cheese is melted into the sauce.
- Remove from heat.
- Pour the cheese sauce into the drained pasta and stir well.
- Pour the pasta into a greased 2 quart casserole dish.
- Use a food processor or blender to pulse the bread into course crumbs.
- In a medium bowl, mix the breadcrumbs with 2 tablespoons of melted butter.
- Sprinkle the mixture over the pasta, and bake for 25 minutes.