Macaroni And Cheese Recipe
As a parent, you are probably all too familiar with the daily struggle to find something that both you and your kids will enjoy for dinner. Luckily, this macaroni and cheese kid-friendly fall recipe is a gourmet twist on an old favorite that is sure to be one of the most popular dishes at your house.
To get everyone’s belly full at your house with this tasty treat, you will need:
- 4 tablespoons unsalted butter, divided
- ½ cup finely grated parmesan
- ¾ cup panko
- 2 teaspoon fresh thyme leaves
- 1 teaspoon kosher salt, divided, plus more
- 8 ounces cavatappi or another short, curly pasta
- 2 ½ cups whole milk
- ½ small onion, grated
- 2 tablespoons all-purpose flour
- 1 garlic clove, finely grated
- 1 cup grated Fontina cheese
- 1 cup grated Gruyere
- 1 cup grated sharp white cheddar
- 1 teaspoon English mustard powder
- Pinch of cayenne pepper
Then you will need to:
- Preheat your oven to 350 degrees. Melt 2 tablespoons of butter in a medium skillet over medium heat. Add the panko and cook, stirring, until the crumbs are golden brown, about 6 to 8 minutes. Transfer to a small bowl and toss with the parmesan, thyme, and ¼ teaspoon salt.
- Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Take them out a minute or two before you think they are done because they will continue to cook in the cheese sauce. Drain the pasta and allow it to cool while you make the sauce.
- Bring the milk to a bare simmer in a small saucepan and keep warm. Melt the remaining 2 tablespoons of butter in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring until the onions are fragrant and beginning to soften about 2 minutes. Sprinkle flour over and continue to cook, stirring constantly until the mixture starts to stick to the bottom of the saucepan, about 1 minute. Add the warm milk in a few additions, whisking to combine after each addition.
- Bring the sauce to a boil and then reduce the heat to a simmer, stirring, until the sauce has thickened and is smooth about 6 to 8 minutes. Add the Fontina, Gruyere, cheddar, cayenne, mustard powder, and ¾ teaspoon salt and stir until the sauce is smooth. Remove from heat and mix into the pasta and pour into a 2-quart baking dish.
- Bake for 10 minutes, top with Parmesan breadcrumbs, and bake until the sauce is bubbling around the edges, about 8 to 10 minutes longer. Let cool and enjoy!
All of us at Ron Young Insurance in Burbank, California would like to encourage you to try this tasty dinner recipe this fall!