Cremiges Mac and Cheese aus dem Topf

Zutaten

• 16 ounces uncooked cavatappi pasta (or elbow macaroni)
• 6 tablespoons unsalted butter (room temperature, divided)
• 3 tablespoons all-purpose flour
• 2 1/2 cups whole milk (room temperature)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Salt + pepper to taste
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded smoked gouda
• 1/2 cup shredded Gruyere
• 3/4 cup seasoned panko breadcrumbs
• Minced fresh parsley for garnish

Zubereitung

1. 1

   Cook the macaroni in salted water until al dente. Careful not to cook it all the way through or you run the risk of it overcooking in the cheese sauce. Set aside.

2. 2

   In a large saucepan, melt 3 tablespoons butter over low heat. Whisk in flour then whisk in the milk, onion powder, garlic powder, salt and black pepper. Bring to a boil, stirring constantly, and cook for 2 minutes until thickened.

3. 3

   Remove from the heat and stir in the cheeses, one at a time, until they are all completely melted and the cheese sauce is smooth. Transfer the macaroni to the saucepan and toss to coat.

4. 4

   In a skillet, heat remaining butter over medium heat. Add the panko breadcrumbs and toast until golden brown.

5. 5

   Sprinkle the panko crumbs over the mac and cheese. Serve and enjoy!