Mac and Cheese - Upgraded

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.