1 teaspoon mustard powder, (optional but highly recommended)
¼ teaspoon nutmeg, (optional, but use for added flavor)
1 pinch dried basil, optional
½ teaspoon oregano
½ cup panko breadcrumbs (55 g)
For Cheese Sauce:
½ cup flour (60 g)
4 cups milk (960 mL)
2 garlics, minced
4 tablespoons milk, use for later
¼ cup butter (30 g)
4 cups cheese (400 g), (recommended: 2 cups cheddar, 1 cup monterey-jack, 1 cup mozzarella)
½ cup heavy cream (120 mL), (optional but for extra creaminess, use it)
How to Make It
1. Step
Take a medium-sized pot or a deep saucepan and to it, add the flour and cook for 2 minutes on medium heat (to toast the flour). Reduce heat to low and add butter and minced garlic. Cook until butter has melted and garlic has caramelized.
2. Step
Increase heat to medium and add 4 cups (960 ml) milk slowly, whisking constantly to prevent lumps from forming. Continue to cook until sauce thickens- sauce should be thicker than bechamel.
3. Step
Turn off the heat and add garlic powder, salt, black pepper, paprika or chili powder, mustard powder and nutmeg. After mixing, add 1 ½ cups (150 G) of the cheese to the sauce and combine - do not turn on the heat.
4. Step
In a separate pot, boil the pasta in water and cook until al dente. Drain and reserve ¼ cup (60 ml) pasta water.
5. Step
Then, put the macaroni in a large pot and add the sauce without heating it. Add the heavy cream, 4 tbsp of milk, pasta water, basil and oregano. Add salt and pepper if needed.
6. Step
In a separate pan, toast the breadcrumbs with 1 tbsp of butter and cook for 5 minutes to create a breadcrumb topping.
7. Step
Preheat the oven to 410°F. Add half of the mac 'n' cheese to a lightly-buttered baking dish. Before adding another layer, add 1 cup (100 G) of shredded cheese. Then, top with the final layer of pasta and cover with the remaining cheese.
8. Step
Add the breadcrumbs on top and bake for 20 - 25 minutes or until the top gets nice and golden-brown.
