I usually make my homemade Mac & Cheese starting with a cheese sauce made from a roux, then adding cooked noodles. This recipe cooks the noodles directly in the milk/cream then adds the cheese. The crunchy topping is optional but is practically sprinkles for Mac and Cheese!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Side Dish
Cuisine: American
Keyword: cheese, pasta
Servings: 8
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Ingredients
1cupheavy cream
4cupsmilk
12ozelbow pasta
½-1teaspoonsalt
¼teaspoonblack pepper
2-2 ½cupsgrated sharp cheddar cheese
2-2 ½cupsgrated gruyere
Optional Topping
2tablespoonbutter
1garlic cloveminced
¾cuppanko
¼teaspoonsalt
Instructions
Add heavy cream and milk to a pot on medium-high heat. Stir in salt and pepper. Once the mixture starts to simmer, stir in the pasta. Once the pasta is almost al Dente, stir in the cheese and cook until melted.
For the topping, heat butter in a small skillet on medium heat. Once melted, sauté garlic 1 minute. Add the panko, season with salt and stir occasionally, until golden brown.