I have been perfecting this recipe for years – there are other versions on this website and I think I’ve finally hit on one that is truly amazing. This uses aged cheddar and Gruyere to make a creamy and tasty cheese sauce – added to noodles – then topped with the toasted garlic breadcrumbs – it goes beyond good.
Baked Mac & Cheese with Toasted Garlic Breadcrumbs
Ingredients
- 1 lb Elbow Macaroni - or a pasta of your choice
- 6 oz Kerrygold Aged Cheddar Cheese Shredded
- 6 oz Gruyere Cheese Shredded
- 1/2 C Butter
- 1/3 C Flour
- 3/4 C Chicken Broth
- 2 C Milk
- 1/8 tsp Nutmeg
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 C Panko Bread Crumbs
- 1 tsp Garlic Salt
Instructions
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Bring a large pot of salted water to a boil, then cook the macaroni to al dente.
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Preheat oven to 350 degrees.
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In a saucepan melt the butter and whisk in the flour. Cook the flour 3-5 minutes and then add in the chicken broth - whisk until warm and starting to thicken - then add in the milk.
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Bring to a simmer and thicken - when the sauce starts to thicken, add in your fresh or ground nutmeg.
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Start stirring in the cheese and then remove from heat and continue to stir until melted. Stir in Salt & pepper.
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Combine the drained pasta and the sauce in a bowl and then pour into a greased 13x9 pan.
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Heat a small skillet on medium high heat and add in the garlic salt - continue to toast the breadcrumbs until golden brown. Sprinkle on the macaroni and cheese and bake for 25 minutes until heated through.
