Bone Suckin’ Macaroni And Cheese
- by: Julie@Bonesuckin
- Rating:
- Category: Side Dishes
- Level: Easy
- Total Time: 1 hr 0 mins
Ingredients:
Bone Suckin’ Poultry Seasoning, 1 Tbsp.
Elbow Macaroni, 1 lb.
Unsalted Butter, ½ cup
All-Purpose Flour, ¼ cup plus 2 Tbsp.
Whole Milk, 4 cups
Dry Mustard, 1 ½ tsp.
Cayenne, 1/8 tsp.
Extra Sharp Cheddar, 1 ½ cup, grated
Gruyère Cheese, 1 ½ cup, grated
Parmesan Cheese, 1 1/3 cup
Panko (Japanese Bread Crumbs), 1 cup
Sea Salt and Pepper to taste
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Directions:
In a heavy sauce pan melt butter over a moderately low heat. Add Bone Suckin’ Poultry Seasoning, flour and whisk together for at least 3 minutes. Add milk in a slow stream, continue to whisk and bring to a boil. (It is important to constantly stir while the sauce is boiling because milk sauces have a tendency to scald.) You have just made a Roux! Add mustard, cayenne, salt and pepper. Let sauce simmer and thicken for 3 minutes.
In a large stockpot bring salted water to a boil, add pasta and cook for 7 minutes, then drain well.
In a small bowl combine bread crumbs and 1/3 cup of Parmesan cheese.
In a large bowl mix together macaroni, cheddar cheese, Gruyere, and parmesan, then add sauce. Transfer to an oven-safe dish and top with the Panko/parmesan mixture.
Bake Macaroni and Cheese in oven at 350˚ for 25 to 30 minutes, or until topping is golden and bubbling.
| Yield: | 6 servings |
| Prep Time: | 0 hr 30 mins |
| Cook Time: | 0 hr 30 mins |
| Ready In: | 0 hr 30 mins |
| Category: | Side Dishes |
| Main Ingredient: | Pasta |
| Cooking Method: | Baking |
| Special Diet: | Vegetarian |
Chef's Note & Story
This is not your Mama's Mac & Cheese!
