Need to use up the rest of some cheese powder from King Arthur, might as well go to the source for a recipe idea! They call this Garlic-Herb Mac & Cheese, which is kind of funny because the only garlic comes from the optional garlic oil (garlic infused olive oil). I don’t have that, and you can skip it entirely, but I just replaced it with olive oil and a bit of garlic powder. Also, the recipe said to use “four 1 1/2 to 2-cup ramekins, or one 2-quart baking dish.” With 2-cup dishes, the bread crumbs barely fit in the dish and were overflowing a bit as I ate, so…don’t go any smaller, I don’t think!
Ingredients:
Mac & Cheese:
- 8 ounces (about 2 cups) uncooked pasta, any tubular shape
- 1/4 cup all-purpose flour
- 2 3/4 cups milk
- 1/2 cup King Arthur Better Cheddar Cheese Powder
- 2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon black pepper
- 1/2 teaspoon mustard powder, optional
- 1/4 to 1/2 teaspoon salt, to taste
Topping:
- 4 tablespoons butter
- 2 teaspoons garlic oil, optional (leave out, or replace with 2 teaspoons olive oil and a bit of garlic powder)
- 2 teaspoons pizza seasoning, or 1 teaspoon each rosemary and thyme
- 1 1/2 cups Panko bread crumbs
Preheat the oven to 350 degrees. Grease 4 2 cup ramekins or 1 2 quart baking dish. I might go with the bigger dish next time, because I could definitely get 5 meals out of it, but it seems goofy leaving a little bit in each dish…
Boil the pasta until al dente – check it about a minute before the shortest recommended time on the box. Drain and rinse with cool water, and set aside.
In a large saucepan over medium heat, whisk together the flour, milk, and cheese powder.
Bring to a boil. Remove from the heat and stir in the cheese, pepper, mustard powder (if desired), and salt. Stir every few minutes until the cheese is fully melted in.
Stir the pasta into the cheese sauce, then spoon into the prepared dish(es).
Melt the butter and add the garlic oil and pizza seasoning. Stir into the Panko in a small bowl, then spread a thick layer over the macaroni.
Bake 25-35 minutes, until bubbly and browned. Remove from the oven and serve still hot.
Baked Mac & Cheese
From King Arthur Baking Company.
Mac & Cheese:
- 8 ounces (about 2 cups) uncooked pasta, any tubular shape
- 1/4 cup all-purpose flour
- 2 3/4 cups milk
- 1/2 cup King Arthur Better Cheddar Cheese Powder
- 2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon black pepper
- 1/2 teaspoon mustard powder, optional
- 1/4 to 1/2 teaspoon salt, to taste
Topping:
- 4 tablespoons butter
- 2 teaspoons garlic oil, optional (leave out, or replace with 2 teaspoons olive oil and a bit of garlic powder)
- 2 teaspoons pizza seasoning, or 1 teaspoon each rosemary and thyme
- 1 1/2 cups Panko bread crumbs
Preheat the oven to 350 degrees. Grease 4 2 cup ramekins or 1 2 quart baking dish.
Boil the pasta until al dente – check it about a minute before the shortest recommended time on the box. Drain and rinse with cool water, and set aside.
In a large saucepan over medium heat, whisk together the flour, milk, and cheese powder. Bring to a boil. Remove from the heat and stir in the cheese, pepper, mustard powder (if desired), and salt. Stir every few minutes until the cheese is fully melted in.
Stir the pasta into the cheese sauce, then spoon into the prepared dish(es).
Melt the butter and add the garlic oil and pizza seasoning. Stir into the Panko in a small bowl, then spread a thick layer over the macaroni. Bake 25-35 minutes, until bubbly and browned. Remove from the oven and serve still hot.
sparecake 