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Categories:Viewed: 90 - Published at: 6 years ago
Ingredients
- 1 lb Pasta - Shells (grabs the cheese the best)
- 1/4 cup Butter
- 1/4 cup Flour
- 1 Salt and pepper
- 1 Nutmeg
- 3 cup Warmed whole milk
- 2 2/3 cup Cheddar, muenster, Parmesan
- 2 tsp Ground mustard
- 1 tsp Cayenne
- 1 tbsp Hotsauce
Method
- Start bechamel by melting butter in Dutch oven, then add flour.
- Watch the heat.
- Let bubble but don't brown.
- Slowly add warm milk, the nutmeg, salt and pepper.
- It will start to thicken.
- Add in the cheeses, dry mustard, and cayenne, (to taste) salt and pepper.
- Start water for pasta.
- Salt the water (A good half cup).
- Cook Shell pasta 11 minutes.
- Quickly scoop pasta into cheese mixture.
- Then that into buttered casserole dish.
- Make topping with panko bread crumbs, Parmesan cheese.
- Sprinkle this over top of Mac and cheese.
- Bake for 30 minutes
