by King Arthur Baking
Serves: 4 people. Preparation time: 40 minutes.
- 8 oz. Uncooked Pasta (Shells, Elbows, Rigatoni, Ziti, Trumpets, etc.)
- ¼ C. Un-Bleached All Purpose Flour
- 2¾ C. Whole Milk
- ½ C. Cheddar Cheese Powder
- 2 C. Sharp Cheddar Cheese, Shredded
- ½ t. Mustard Powder (Optional)
- 4 T. Butter
- 2 t. Garlic Oil (Optional)
- 2 t. Pizza Seasoning (or Rosemary/Thyme)
- 1½ C. Panko Breadcrumbs
- Salt & Pepper to taste
Preheat the oven to 350°F. Grease four 2-Cup Ramekins or a single 2-Quart Baking Dish. Cook the Pasta in salted boiling water until "al dente". Drain and rinse with cold water. Set aside.
In a large saucepan over medium heat, whisk together the Flour, Milk and Cheddar Cheese Powder and bring to a boil. Remove from heat and stir in the Shredded Cheese and optional Mustard Powder. Stir occasionally until the Cheese is completely melted. Stir in the cooked Pasta until fully covered. Now spoon the mixture into the baking dish(es). In another saucepan, melt the Butter and Garlic Oil together over low heat and stir in the Pizza Seasoning and Panko Breadcrumbs. When fully mixed, sprinkle a thick layer over the Pasta/Cheese mixture. The mixture will thicken when baked.
Bake the casserole(s) for 25-35 minutes, until bubbly and well browned. Remove from the oven, serve hot.
"Mac 'n Cheese" - It's a favorite comfort food, high in calories, carbohydrates, fat and salt. The term is short for "Macaroni and Cheese" in the US and Canada, but is called "Macaroni Cheese" in the UK. Many attribute this combo to Kraft Foods in 1937. However there are records that show this mix was popular as far back as the 14th century in Italy and medieval England. Many recipes in the 1700s call for Béchamel or Mornay Sauces mixed with a Pasta. Thomas Jefferson was a big fan of "Mac 'n Cheese".
