Garlic Herb Mac & Cheese
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 226.79 g about 2 cups uncooked pasta (elbows, trumpets, rigatoni, ditalini, cavatappi, ziti... anything tubular)
- 59.14 ml unbleached all-purpose flour
- 650.62 ml milk
- 118.29 ml vermont cheese sauce mix
- 473.18 ml shredded cheddar cheese
- 2.46 ml ground black pepper
- 2.46 ml ground mustard powder (optional)
- 1.23-2.46 ml salt, to taste
-
Topping
- 59.16 ml butter
- 9.85 ml garlic oil (optional)
- 9.85 ml pizza seasoning or 9.85 ml rosemary and thyme
- 354.88 ml japanese panko breadcrumbs (coarse bread crumbs)
directions
- 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.
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RECIPE SUBMITTED BY
I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!