Name: Mac ‘n Cheese
Yield: 4 servings
Ingredients: 16 oz cooked (or other tubular pasta); 1 tablespoon extra virgin olive oil; 6 tablespoons unsalted butter; 1/3 cup all purpose flour; 3 cups Borden Whole Milk; 1 cup Borden Heavy Whipping Cream; 4 cups sharp cheddar cheese; 2 cups Gruyere cheese; salt and pepper; 1 1/2 cups panko crumbs; 4 tablespoons butter; 1/2 cup Parmesan cheese; 1/4 teaspoon smoked (or regular) paprika

1

Preheat the oven to 350º F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.

2

Combine shredded cheeses in a large bowl and set aside. Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.

3

Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce. Melt butter in a deep saucepan, dutch oven, or stock pot.

4

Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.

5

Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.

Mac ‘n Cheese

Instructions