THE Mac and Cheese

• Vegetarian

• Pasta & Grains

  • 1 lb Cavatappi pasta

• Baking & Spices

  • 1/2 cup Flour
  • 1 tbsp Pepper
  • 1 tbsp Salt

• Bread & Baked Goods

  • 1/2 cup Panko bread crumbs

• Dairy

  • 5/8 cup Butter
  • 6 cup Cheddar, sharp or white
  • 4 cup Milk

Found on thatwhichnourishes.com

Description

Ingredients

• 1 lb. cavatappi pasta (or pasta of your choice)
• ½ c. butter
• ½ c. flour
• 4 c. milk
• 6 c. freshly shredded sharp or white Cheddar
• 1 T. salt
• up to 1 T. pepper
• 2 T. butter
• ½ c. panko bread crumbs

Directions

• Boil pasta in salted water according to package directions. Melt butter in large saucepan over medium heat. Sprinkle in flour and whisk and cook 2-3 minutes. Add in salt and pepper. Slowly pour in 4 c. milk whisking until smooth and heating to a low boil until thickened. Do not stop until thick. Remove from heat.
• Grease a 9x13 baking dish and add the hot pasta to the dish. Over the top sprinkle 6 c. of freshly shredded cheese. Pour the thickened cream sauce over the hot pasta and cheese and let it sit until the cheese melts. Stir everything together.
• Melt 2 T. butter over medium heat. Add in panko bread crumbs, stirring constantly 3-5 minutes or until golden brown. Pour over the mac and cheese.
• Bake in a preheated 325 degree oven 12-15 minutes.