Introduction
This recipe is what I call comfort food, it’s affordable, and it’s something I can create with my family. This recipe is great to prepare on weekends and reheat during the week and to take to school or work.
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# of servings: |
8 |
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Prep Time: |
25 minutes |
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Cook Time: |
30 minutes |
Ingredients
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3 cups elbow macaroni/scoobi noodle (450 g)
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3 tbsp butter
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3 cloves garlic (minced)
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1 tsp fresh thyme (chopped)
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1/3 cup all-purpose flour
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4 cups milk
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2 tbsp Dijon mustard
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¼ tsp nutmeg
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¼ tsp salt
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¼ tsp pepper
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Pinch cayenne pepper
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1 ½ cup of shredded cheddar
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1 ½ cup of shredded swiss
Toppings
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½ cup panko bread crumbs
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¼ cup shredded parmesan
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1 tbsp olive oil
Directions
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In a large pot of boiling water, cook pasta according to package directions until al dente. Drain; set aside. -
Meanwhile in a large saucepan, melt butter over medium heat; cook garlic and thyme, stirring occasionally
until fragrant, for about 2 minutes. 
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Whisk in flour; cook for 2 minutes. Pour in milk in slow steady stream, whisking constantly until smooth. Cook, whisking often, until thickened (about 7 minutes).
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Whisk in mustard, nutmeg, cayenne, salt and pepper.
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Stir in cheeses until smooth; stir in pasta.
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Scrape into lightly greased 12 cups casserole.
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Prepare the Topping: In a large bowl, combine panko with the parmesan and oil until mixture resembles coarse sand. Sprinkle over pasta.
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Bake at 400 F oven until sauce is bubbly and topping is golden (about 25 minutes).
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Let it stand for 10 minutes before serving.
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Feel free to add proteins or vegetables to this recipe. Broccoli, bacon, or chicken are all great additions!
