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Mac & Cheese

Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 6
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Ingredients
 

FOR THE CRUMB TOPPING:

  • 2 tablespoons unsalted butter
  • 2 small cloves garlic, grated on a microplane
  • Pinch kosher salt
  • ½ cup panko

FOR THE MAC & CHEESE

  • 4 ounces mild cheddar, grated on a box grater
  • 4 ounces Monterey Jack, grated on a box grater
  • 4 ounces Colby, grated on a box grater
  • ¼ cup all-purpose flour
  • 4 ounces 1 stick unsalted butter, plus more for greasing, optional
  • ½ small shallot, minced finely
  • 1 large clove garlic, grated on a microplane
  • ¼ teaspoon smoked paprika
  • 1 dash Worcestershire
  • ½ teaspoon Dijon mustard
  • ⅛ teaspoon freshly ground black pepper
  • 2 cups whole milk
  • Sea salt, to taste
  • 1 pound cavatappi pasta, cooked to al dente, pasta water reserved

Instructions
 

  • MAKE THE CRUMB TOPPING. In a small skillet, melt the butter over medium heat.
  • Add the garlic and a pinch of salt, and cook until fragrant, about 1 minute.
  • Add the panko and cook, stirring constantly, until golden brown, about 5 minutes. Transfer immediately to a bowl; cool completely.
  • MAKE THE MAC & CHEESE. In a large bowl, toss the cheddar, Monterey Jack, Colby and flour and toss until the cheese is fully coated.
  • Meanwhile, in a large saucepan, melt the butter over medium heat.
  • Add the shallots and cook until softened, about 5 minutes.
  • Add the garlic and cook until fragrant, about 1 minute more.
  • Add the paprika, Worcestershire, Dijon and pepper and stir to combine.
  • Add the milk and increase the heat to medium-high; cook , stirring often, until the milk begins to steam.
  • Add the cheese mixture and bring to a boil, stirring constantly until the cheese is melted and the sauce has thickened, for 2 minutes.
  • Season with salt, to taste, if necessary.
  • Add the pasta and mix to combine.
  • Add up to ¼ cup of the reserved pasta water to control the creaminess of the sauce; serve immediately.
Course: Pasta, Side Dish
Author: Anthony Michael Contrino