Real Recipes From Real Home Cooks ®
Garlic-Herb Mac & Cheese
"Ah, macaroni and cheese... everyone's favorite comfort food! We go beyond "same old, same old" by using both cheese powder, similar (but tastier) to that found in boxed mixes for this dish; and fresh Cabot Vermont cheddar - available nationwide. Read our blog about macaroni and cheese, with additional photos, at Bakers' Banter...."
INGREDIENTS
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1 8 ounces (about 2 cups) uncooked pasta (elbows, trumpets, rigatoni, ditalini, cavatappi, ziti... anything tubular)
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1 1/4 cup Signature Secrets Culinary Thickener or King Arthur Unbleached All-Purpose Flour
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1 2 3/4 cups milk
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1 1/2 cup Vermont cheese powder
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1 2 cups shredded cheddar cheese
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1 1/2 teaspoon ground black pepper
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1 1/2 teaspoon ground mustard powder, optional
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1 1/4 to 1/2 teaspoon salt, to taste
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1 4 tablespoons butter
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1 2 teaspoons garlic oil, optional
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1 2 teaspoons Pizza Seasoning or rosemary and thyme
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1 1 1/2 cups Japanese panko (coarse bread crumbs)
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1 8 ounces (about 2 cups) uncooked pasta (elbows, trumpets, rigatoni, ditalini, cavatappi, ziti... anything tubular)
•
1 1/4 cup Signature Secrets Culinary Thickener or King Arthur Unbleached All-Purpose Flour
•
1 2 3/4 cups milk
•
1 1/2 cup Vermont cheese powder
•
1 2 cups shredded cheddar cheese
•
1 1/2 teaspoon ground black pepper
•
1 1/2 teaspoon ground mustard powder, optional
•
1 1/4 to 1/2 teaspoon salt, to taste
•
1 4 tablespoons butter
•
1 2 teaspoons garlic oil, optional
•
1 2 teaspoons Pizza Seasoning or rosemary and thyme
•
1 1 1/2 cups Japanese panko (coarse bread crumbs)
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