Baked Macaroni and Cheese

INGREDIENTS

• 1 lb sturdy pasta (cavatappi, penne, rigatoni, large shells)

• 1/4 cup flour

• 4 Tbsp butter

• 3 1/2 cups milk (room temperature)

• 16 oz sharp white cheddar cheese, grated (I like to use Beecher’s flagship)

• 8 oz Monterey Jack cheese, grated

• 1/2 tsp Kosher salt

• 1/2 tsp garlic powder

• 1/2 tsp chili powder

• 1/2 tsp ground mustard powder

• 1/2 cup plain bread crumbs

• 1 Tbsp olive oil

• 2 Tbsp fresh parsley, chopped

INSTRUCTIONS

1.  Bring heavily salted water to a boil in a large pot.

2. Cook pasta al dente according to the directions on the box. Drain and rinse with cold water.

3. Preheat oven to 350 degrees.

4. In the same large pot, melt butter over medium heat.

5. When butter is melted and bubbling, whisk in flour. Continue whisking for 2 minutes.

6. Stream in milk, whisking continuously.

7. Add salt, garlic, chili and mustard powders.

8. Continue whisking until sauce starts to thicken, about 10 minutes.

9. Remove from heat and whisk in cheese. Reserve 1 cup to sprinkle on top.

10. Add pasta and stir until noodles are fully coated in sauce.

11. Transfer to a greased 9 X 13 baking dish.

12. Sprinkle with remaining cheese.

13. Bake for 20 minutes.

14. While the pasta bakes, toast bread crumbs and olive oil in a saute pan over medium heat. Stir continuously to prevent burning. Remove from heat when golden brown and fragrant.

15. Remove pasta from oven and let sit for 5 minutes. Sprinkle with bread crumbs and parsley.