This time my focus was entirely on the cheese sauce. Gave it another go-round using the full measure. I added sautéed onions to mine.įabulous dish!! So creamy and perfect!!!!! ** If you have a 15” cast iron skillet or ovenproof braiser, you can follow steps 3-7 and make this a one pot dish.Sounds very creamy and similar to how I’ve made it. Bake in the oven until the macaroni and cheese is golden and bubbling, about 20-25 minutes. Sprinkle the remaining cheese and panko on top of the noodles. In a small saucepan, melt the remaining 1/2 cup butter (this can also be done in the microwave) and toss with the panko in a small bowl. If you are not working in an ovenproof braiser or Dutch oven, transfer the sauce and noodles to a 9 x 13 baking dish that has been greased with cooking spray. Add salt, pepper, garlic powder, mustard powder to the sauce, stir until the cheese is melted and the sauce is thickened. Stir in all but 1 ½ cups of the cheese (reserve that for the topping). The slower you add the milk the quicker the sauce will thicken. If your milk is very cold straight out of the fridge take this step very slowly. Stir until a thick paste is formed, about 1-2 minutes. In a large braiser, or any large ovenproof pot set over medium heat, melt 1/2 cup of the butter until it is beginning to bubble. Heat oven to 400° F with a rack placed in the middle of the oven.Ĭook the pasta according to the package directions until it is 1 minute shy of “al dente”. Top with buttery panko and extra cheese and pop that baby in the oven!Īnd there you have it, easy mac and cheese! I personally enjoy my serving slathered in sriracha, but it also pairs well with green peas, a big salad or with a few green apple slices on the side! Sometimes I go crazy and sprinkle the finished mac and cheese with a little parmesan (or a drizzle of Sriracha) as well.Add the macaroni to the cheese sauce and stir to combine.Add Tillamook Triple Cheddar Shredded Cheese, salt, pepper, garlic powder, mustard powder and stir to complete that luscious, silky sauce!.The more slowly you add the milk the thicker the sauce will be. Slowly, slowly add some whole milk to your roux, whisking as you go.Make a two-ingredient roux! Butter and flour is all you’ll need for this step to make a simple roux-aka, the base of your homemade cheesy cream sauce.
The pasta will continue to cook in the oven, so this keeps it from becoming mushy.
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