Garlic Herb Mac & Cheese

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

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

• Topping

• 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)

Directions

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.