THE Best Mac and Cheese Ever
- Author: Annie Chesson
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 mins
- Yield: 5-6 servings 1x
- Half a box of whole wheat macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 3 cups 2% milk
- Salt and Pepper
- 3 “grates” fresh Nutmeg
- 1/2 cup Panko bread crumbs
- 1 and 1/2 cups reduced fat sharp cheddar cheese plus extra for the top
- 1 cup aged Gouda cheese
- Preheat your oven to 350 degrees
- Bring a pot of salted water (it should taste like the ocean) to a boil over high heat
- Once it is boiling, add your macaroni and cook until it is al dente (still has a bite to it)
- Meanwhile, heat a large skillet over medium heat and melt three tablespoons of butter
- Add three tablespoons of flour to your melted butter and whisk together to form a roux
- Let your roux cook for about a minute, whisking constantly
- Grate 1 cup of Gouda cheese
- Add your three cups of milk to the roux, whisk to combine, and bring to a simmer
- Let your sauce thicken slightly
- Remove your sauce from the heat and wait for it to stop simmering before you add your cheese
- Add your Gouda and Cheddar cheese, 3/4 teaspoon salt and 1/4 teaspoon pepper
- Add three grates of fresh nutmeg and stir to combine
- Drain your macaroni and add it to your cheese sauce
- Taste and add any extra seasoning it needs
- Measure 1/2 cup of Panko into a small bowl and drizzle in 1 tablespoon of olive oil, and a little salt and pepper
- Stir to combine until all the breadcrumbs are coated in olive oil
- Pour your Mac and Cheese into a 7×11 baking dish, and top with 1/4 to 1/2 cup cheddar cheese and your Panko breadcrumbs
- Bake for 20 minutes
- Let cool for a few minutes before serving