Garlic-Herb Mac & Cheese

This recipe is the perfect comfort food on a cold day!

Garlic-Herb Mac & Cheese

recipe from King Arthur

Ingredients:

Macaroni

• 8 ounces (about 2 cups) uncooked pasta (elbows, trumpets, rigatoni, ditalini, cavatappi, ziti... anything tubular)
• 1/4 cup Signature Secrets Culinary Thickener or King Arthur Unbleached All-Purpose Flour
• 2 3/4 cups milk
• 1/2 cup Vermont cheese powder
• 2 cups shredded cheddar cheese
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground mustard powder, optional
• 1/4 to 1/2 teaspoon salt, to taste

Topping

• 4 tablespoons butter
• 2 teaspoons garlic oil, optional
• 2 teaspoons Pizza Seasoning or rosemary and thyme
• 1 1/2 cups Japanese panko (coarse bread crumbs)

Macaroni

• 8 ounces (about 2 cups) uncooked pasta (elbows, trumpets, rigatoni, ditalini, cavatappi, ziti... anything tubular)
• 1 ounce Signature Secrets Culinary Thickener or King Arthur Unbleached All-Purpose Flour
• 22 ounces milk
• 2 ounces Vermont cheese powder
• 8 ounces shredded cheddar cheese
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground mustard powder, optional
• 1/4 to 1/2 teaspoon salt, to taste

Topping

• 2 ounces butter
• 2 teaspoons garlic oil, optional
• 2 teaspoons Pizza Seasoning or rosemary and thyme
• 2 1/2 ounces Japanese panko (coarse bread crumbs)

Directions

1) Preheat the oven to 350°F. Grease four 1 1/2 to 2-cup ramekins, or one 2-quart baking dish.

2) Cook the pasta in boiling salted water until al dente (slightly firmer than you would normally eat it). Drain and rinse with cool water. Set aside.

3) In a large saucepan set over medium heat, whisk together the Signature Secrets, or flour, milk, and cheese powder. Bring to a boil.

4) Remove from the heat and stir in the cheese and seasonings. Stir occasionally, until cheese is completely melted.

5) Stir the pasta into the cheese sauce. Spoon it into the baking dish(es).

6) Melt the butter and garlic oil together, then stir in the pizza seasoning and panko bread crumbs. Sprinkle a thick layer over the pasta and cheese.

7) Bake the casserole for 25 to 35 minutes, until bubbly and browned. Remove from the oven, and serve hot.

Yield: 5 1/2 cups, about 4 servings. Notes: If you like a mellow-flavored mac and cheese, don't add the extra 2 cups cheese; instead, add an extra tablespoon Signature Secrets or flour to thicken the sauce.