Mac and Cheese with Panko Topping

This is definitely the most time consuming Thanksgiving side, however it is totally worth it! I know everyone has their own way of making Mac and Cheese so let me know what your recipe is! This is a one-pot mac and cheese recipe, so you make the mixture over the stove and then transfer it to the oven to bake. If you do not have a pot that will fit in your oven you can just transfer the mac and cheese mixture to a baking dish.

Serves 6-8 

Ingredients: 

1 lb of Cavatappi Pasta (or your favorite)

2 cups of Shredded Cheddar Cheese

1 cup of Shredded Monterey Jack Cheese

3 cups of Milk (1% or 2%, whichever you prefer)

8 tbsp. or 1 stick of Butter

½ cup of Flour

2 tbsp. Garlic Salt

2 tbsp. Ground Mustard

1 cup of Panko for Topping

3 tbsp of Olive Oil

1. Cook pasta according to directions on package, drain and set aside. 

2. Heat butter in a large pot over medium heat. Once butter is melted whisk in flour to create a rue. Once butter and flour is completely combined, add milk and continue to whisk for about 2 minutes until mixture starts to thicken. 

3. Reduce heat to low and whisk in cheese (save some to top), garlic salt, ground mustard and a little bit of salt and pepper. 

4. Once cheese is completely melted, turn off the stove and add in pasta. Stir until pasta is completely coated in cheese mixture. It may be a little liquidy but it will reduce more when it is baking. 

5. Preheat oven to 350 and cover mac and cheese with aluminum foil and bake for 20-25 minutes. 

6. Combine olive oil and panko in a small bowl. Remove mac and cheese and top with cheese and then the panko mixture. 

7. Put mac and cheese back into the oven (uncovered) and let the panko on top turn golden brown. 

8. Serve warm! Enjoy!