Baked Mac & Cheese
Baked Mac and Cheese, Hotdish, Casserole
1 Box Three Farm Daughters Rotini
4 Tablespoons Flour
3 Tablespoons Butter
4 cups 2% Milk
1 tsp Garlic Powder
2 tsp Onion Powder
3 tsp salt
½ tsp pepper
Pinch of paprika
16 ounces of shredded cheese (gruyere, cheddar, parmesan or Mozzarella)
Reserve one cup of cheese for topping
1 cup panko or breadcrumbs
4 tbsp melted butter
1 cup of the reserved shredded cheese
½ cup shredded parmesan cheese
Preheat oven to 350F. Grease 3qt – 4qt baking dish and set aside
Cook pasta until tender, drain, return to pot and toss with olive oil
While your pasta is cooking melt butter in a large heavy bottom pan over medium heat. Whisk in flour and cook until roux turns golden brown, continuing to whisk as it cooks.
Gradually add milk and continue to stir until mixture is nice and smooth. Whisk in seasonings and then begin to add shredded cheese on cup at a time as you continue to whisk. Reserve one cup of the shredded cheese for the topping.
Once the cheese and milk mixture is completely combined add in cooked pasta. Stir and fully coat the pasta with the cheese mixture. Pour into prepared baking dish.
For the topping: In a bowl combine panko and melted butter, mix with fingers to coat. Add parmesan cheese and 1 cup of reserved shredded cheese. Evenly sprinkle over the top of prepared noodles.
Bake for 30 min uncovered at 350F until golden and bubbly. Enjoy!