Garlic-Herb Mac & Cheese

By pknaub

The second version was made with real Vermont Cheddar (not powder), 2 cups of milk, 1/4 cup flour and 2 tablespoons of butter. I reduce the breadcrumb topping by at least 1/3 to 1/2. The result was a full flavored dish with more robust cheese flavor.

Ingredients

• Macaroni
• 8 ounces (about 2 cups) uncooked pasta (elbows, trumpets, rigatoni, ditalini, cavatappi, ziti... anything tubular)
• 1/4 cup Signature Secrets Culinary Thickener or King Arthur Unbleached All-Purpose Flour
• 2 3/4 cups milk
• 1/2 cup Vermont cheese powder
• 2 cups shredded cheddar cheese
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground mustard powder, optional
• 1/4 to 1/2 teaspoon salt, to taste
• Topping
• 4 tablespoons butter
• 2 teaspoons garlic oil, optional
• 2 teaspoons Pizza Seasoning or rosemary and thyme
• 1 1/2 cups Japanese panko (coarse bread crumbs)

Details

Servings 4
Cooking time 25mins

Preparation

Step 1

1) Preheat the oven to 350°F. Grease four 1 1/2 to 2-cup ramekins, or one 2-quart baking dish.
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) In a large saucepan set over medium heat, whisk together the Signature Secrets, or flour, milk, and cheese powder. Bring to a boil.
4) Remove from the heat and stir in the cheese and seasonings. Stir occasionally, until cheese is completely melted.
5) Stir the pasta into the cheese sauce. Spoon it into the baking dish(es).
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) Bake the casserole for 25 to 35 minutes, until bubbly and browned. Remove from the oven, and serve hot.
Yield: 5 1/2 cups, about 4 servings.