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
- 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
Bring a large pot of salted water to a boil, then cook the macaroni to al dente.
Preheat oven to 350 degrees.
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.
Bring to a simmer and thicken - when the sauce starts to thicken, add in your fresh or ground nutmeg.
Start stirring in the cheese and then remove from heat and continue to stir until melted. Stir in Salt & pepper.
Combine the drained pasta and the sauce in a bowl and then pour into a greased 13x9 pan.
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.