Garlic Herb Mac & Cheese
13 ingredients
7 steps
Ingredients
- 8 ounces about 2 cups uncooked pasta (elbows, trumpets, rigatoni, ditalini, cavatappi, ziti... anything tubular)
- 1/4 cup unbleached all-purpose flour
- 2 3/4 cups milk
- 1/2 cup vermont cheese sauce mix
- 2 cups shredded cheddar cheese
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground mustard powder (optional)
- 1/4 - 1/2 teaspoon salt, to taste
- Topping
- 4 tablespoons butter
- 2 teaspoons garlic oil (optional)
- 2 teaspoons pizza seasoning or 2 teaspoons rosemary and thyme
- 1 1/2 cups japanese panko breadcrumbs (coarse bread crumbs)
Directions
-
1Preheat the oven to 350°F Grease four 1 1/2 to 2-cup ramekins, or one 2-quart baking dish.
-
2Cook 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.
-
3In a large saucepan set over medium heat, whisk together the Signature Secrets, or flour, milk, and cheese powder. Bring to a boil.
-
4Remove from the heat and stir in the cheese and seasonings. Stir occasionally, until cheese is completely melted.
-
5Stir the pasta into the cheese sauce. Spoon it into the baking dish(es).
-
6Melt 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.
-
7Bake the casserole for 25 to 35 minutes, until bubbly and browned. Remove from the oven, and serve hot.
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