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

  1. 1
    Preheat the oven to 350°F Grease four 1 1/2 to 2-cup ramekins, or one 2-quart baking dish.
  2. 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. 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. 4
    Remove from the heat and stir in the cheese and seasonings. Stir occasionally, until cheese is completely melted.
  5. 5
    Stir the pasta into the cheese sauce. Spoon it into the baking dish(es).
  6. 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. 7
    Bake the casserole for 25 to 35 minutes, until bubbly and browned. Remove from the oven, and serve hot.

Products Matching These Ingredients

More Recipes to Try