Mac & Cheese Ever | Kirk's Cooking and Cocktails

Kirk's Cooking and Cocktails

Mac & Cheese Ever

Serves 1

Making this dish reminded me that I should make Mac and cheese more often! Bring it to a party, make it as a side, or just eat it by itself for dinner (I won’t judge)!

0 servings

What you need

tsp paprika

O Organics Cheese, Organic, Shredded, Parmesan

cup parmesan cheese

Kikkoman Panko Japanese style bread crumbs

cup bread crumbs

pepper

salt

Primo Taglio Goat Cheese with Honey, Soft

cup goat cheese

Primo Taglio Cheese Slices, Mild Cheddar, Cracker Cut

cup cheddar cheese

Lucerne Cheese Slices, Sharp Cheddar, Snacker Cuts

cup extra sharp cheddar cheese

heavy cream

Lucerne Milk, Low Fat, Very Berry Strawberry

cup milk

Bob's Red Mill Finely Ground Tapioca Flour

cup tapioca flour

Challenge Butter, Unsalted, European Style

tsp unsalted butter

lb elbow pasta

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Instructions

Preheat the oven to 350. Boil the noodles until 1 minute before al dente. Shred and mix the cheeses together. Remove, strain and add to a bowl to cool. In the meantime, melt the butter and add the flour, cooking for 1 minute. Slowly pour in the milk and cream. Add salt and pepper to taste and simmer for 2 minutes. Remove the heat and stir in 4C of the cheese. Once smooth and thick pour into the noodles and toss. Add 1/2 the mixture to a greased baking dish. Spread in the remaining cheese and top with more macaroni. Sprinkle on the panko and bake for 25 minutes.

Enjoy!

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