This is my 2nd recipe for Mac and Cheese. I don't make it too often but this is a great dish to make and freeze or even store in the refrigerator to re-heat for later.
The thing about Mac and Cheese is, there is no right or wrong recipe for this. You can use any ingredients you have at home, any cheese to make it your own.
I had a small block of Pepper Jack cheese and some Philadelphia Cream Cheese. Also, I always have some Parmesan lying around, so I used it as well.
The best part about the recipe is the Panko Bread Crumbs mixed with Paprika and butter. The topping makes this perfect for adults
Ingredients:
Macaroni/Pasta Shells - 1 cup
Butter - 1.5 tbsp
Flour - 2 tbsp
Milk - 3/4 cup
Grated Pepper Jack Cheese - 1/4 cup
Salt - to taste
Garlic Cloves - 3
Cream Cheese - 3 Tbsp
Parmesan Cheese - 2 Tbsp
Panko Bread crumbs - 1/4 cup
Paprika - 1 Tsp
Black pepper - 1 tsp
Red Pepper Flakes - 1 tsp
Boil the Pasta shells according to the instructions and keep
aside. Chop the garlic cloves.
In a pan, melt 1 tbsp butter and add the chili flakes and
garlic. Fry till fragrant and add the flour. Whisk well and cook this golden
brown and the raw smell is gone. Stir in the milk slowly into the flour and
butter mixture. Whisk really well, in order to avoid any lumps. When the
mixture is well incorporated, add the cheeses and pepper. Mix well, till the
cheese melts and add the pasta. If the mixture is too thick, thin it with some milk. Pour
into an oven safe dish.
Melt 1/2 tbsp butter and add to the bread crumbs along with
the paprika and mix. Top the pasta mixture with the bread crumbs. Bake in a
pre-heated 425F oven for 10 to 15 min, until the bread crumbs are golden brown
on top. Serve hot with some green vegetables for a complete meal.
