(30 Minute) Mac & Cheese

Neil’s birthday is always ruined by an ice storm. A January baby is used to this sort of thing growing up in Missouri, so we are always very last-minute and flexible when it comes to his birthday plans. No matter how we celebrate, it’s for certain that mac & cheese will be served at some point during the week.

Mac & Cheese. It’s the ultimate comfort food, and we’re here to tell you that you can make an elevated version of this classic in only thirty minutes. That means that yes, you can make it on a weeknight! We’ve met very few people that can turn down this creamy dish topped with salty panko. We hope this recipe brings your family comfort and joy in this new year.

Mac & Cheese

Prep Time: 5 min. Cook Time: 30 min.

Ingredients:

8-oz. elbow macaroni

2 tablespoons AP flour

2 tablespoons butter

2 cups milk, warm

1/4 teaspoons garlic powder

6-oz. mozzarella, shredded

1-oz. parmesan, finely shredded

1/2 cup panko

2 tablespoons olive oil

Kosher salt

Preparation:

Preheat oven to 350°. Bring a pot of heavily salted water to a boil and add the macaroni. Follow the cooking instructions on the package for al dente. Transfer the cooked and fully drained macaroni to a 10” cast iron pan. In another pan, preheat to medium and add the butter. Melt the butter and add the flour. Whisk to combine until a roux forms. Add the milk a little bit at a time while constantly whisking. Once all of the milk has been added, add the garlic powder and salt to taste. Stir occasionally over medium low heat until the sauce coats the back of a spoon. This should take about 4-5 minutes.

Turn the heat to low and add the mozzarella and parmesan a little bit at a time while continuing to whisk. The cheese sauce should be smooth and slightly glossy. Combine the cheese sauce and pasta in the cast iron pan, stir together and place in oven for 15-20 minutes until the sauce begins to tighten up a bit. For an extra saucy mac and cheese, you can skip this step. In another pan preheated to medium, add the panko and olive oil. Stir to combine and add a heavy pinch of salt. Move the panko around frequently to prevent burning. Once the panko reaches a golden brown color, remove it from the heat and evenly top your mac and cheese with the panko.