Prep 15 mins
Cook 25 mins
If you like a mellow-flavored mac and cheese, don't add the extra 2 cups cheese; instead, add an extra tablespoon of flour to thicken the sauce. This recipe is easily doubled. To fill a large casserole or 9" x 13" x 2" pan, double all ingredients, EXCEPT those for the crumb topping. Or, for a more generous crumb topping, feel free to double those ingredients, too. Recipe Source: King Arthur Flour
- 8 ounces about 2 cups uncooked pasta (elbows, trumpets, rigatoni, ditalini, cavatappi, ziti... anything tubular)
- 1⁄4 cup unbleached all-purpose flour
- 2 3⁄4 cups milk
- 1⁄2 cup vermont cheese sauce mix
- 2 cups shredded cheddar cheese
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon ground mustard powder (optional)
- 1⁄4-1⁄2 teaspoon salt, to taste
- 4 tablespoons butter
- 2 teaspoons garlic oil (optional)
- 2 teaspoons pizza seasoning or 2 teaspoons rosemary and thyme
- 1 1⁄2 cups japanese panko breadcrumbs (coarse bread crumbs)
- Preheat the oven to 350°F Grease four 1 1/2 to 2-cup ramekins, or one 2-quart baking dish.
- 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.
- In a large saucepan set over medium heat, whisk together the Signature Secrets, or flour, milk, and cheese powder. Bring to a boil.
- Remove from the heat and stir in the cheese and seasonings. Stir occasionally, until cheese is completely melted.
- Stir the pasta into the cheese sauce. Spoon it into the baking dish(es).
- 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.
- Bake the casserole for 25 to 35 minutes, until bubbly and browned. Remove from the oven, and serve hot.