Mac and Cheese

By hmp13

Ingredients

• 8 tablespoons (1 stick) unsalted butter, plus
• more for dish
• 1 cup panko bread crumbs
• 2 shallots
• 3 cloves garlic
• 5 cups milk
• ½ cup all-purpose flour
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon ground or whole red pepper flakes
• 1 teaspoon garlic powder
• ¼ teaspoon freshly grated nutmeg or ½ teaspoon dried
• 6 slices bacon, chopped
• 8 ounces mushrooms, sliced
• 2 cups Tillamook Vintage White cheese, shredded
• 2 cups Tillamook Monterey Jack cheese, shredded
• 1 cup asiago cheese, shredded
• 1 pound penne rigate

Preparation

Step 1

Preheat oven to 350°. Have half & half and butter at room temperature. Butter and set aside a 9" x 13" casserole dish.

Put shallots and garlic in tin foil and drizzle with olive oil, roast for 15 minutes. Chop.

Cook bacon and saute mushrooms in 1 tablespoon bacon grease. Add shallots and garlic, saute for 1 minute.

Melt 6 tablespoons butter in a large saucepan (enough to hold 10 cups) over medium heat. When butter melts, add flour. Cook, whisking, for 1 minute. While whisking, slowly pour in milk and add 1-½ teaspoons salt, ½ teaspoon pepper, ½ teaspoon red pepper, ½ teaspoon garlic powder and nutmeg. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

Remove pan from heat. Stir in 2 cups Tillamook Monterey Jack, 1 cup Tillamook Vintage White, 1 cup asiago; set cheese sauce aside. Blend the remaining cheese together.

Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2-3 minutes less than manufacturer’s directions, until the outside of pasta is cooked and the inside is just slightly undercooked. Transfer macaroni to a colander, rinse under cold running water and drain well. Add salt and pepper to taste and add 2 tablespoons butter. Stir the cheese sauce and mushroom mixture into the macaroni.

Pour mixture into the casserole dish. Sprinkle with the remaining cheese, add 2 tablespoons melted butter to panko bread crumbs and sprinkle over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes.