Macaroni & Cheese (Gloria Ferrer)

Ingredients

• Box Macaroni
• 1/2 cup butter
• 2 tbs butter
• 1/2 cup flour
• 1 can evaporated milk
• 2 cups milk
• 24 oz shredded cheddar
• 1/2 cup panko
• 1/2 tsp salt
• 1/2 tsp pepper

Directions

• preheat oven to 325
• butter 9x13 pan
• boil pasta al dente (according to pkg) and drain
• melt butter in large saucepan
• sprinkle in flour and whisk together crating a roux
• slowly whisk in milk
• stir in cheese, salt & pepper
• combine pasta & sauce
• spread into buttered pan
• melt  2tbs butter in small pot
• stir in panko, cooking until golden brown
• sprinkle over top of pasta
• Bake in oven for 15 mins

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Another Mac and Cheese recipe 

8 tablespoons (4 ounces) unsalted butter, melted and divided

1 1/2 cups roughly crushed buttery round crackers (such as Ritz)

1/4 cup (about 1 1/8 ounces) all-purpose flour

1 12oz can evaporated milk

1 cup warm whole milk (about 105°F)

1 1/2 cups warm half and half (about 105°F)

4 teaspoons Dijon mustard

2 teaspoons kosher salt

1 teaspoon garlic powder

1/4 teaspoon smoked paprika

1 (0.4-ounce) cube vegetable bouillon, very finely crushed (from 1 [2.1-ounce] pkg.) (such as Knorr)

8 ounces sharp yellow Cheddar cheese, shredded (2 cups)

4 ounces smoked yellow Cheddar cheese, shredded (1 cup)

8 ounces Colby-Jack cheese, shredded and divided (2 cups)

1 (16 ounce) dried cavatappi pasta, cooked to al dente according to package directions

8 ounces part-skim mozzarella cheese, shredded (2 cups), divided

3/4 cup sour cream, at room temperature

Chopped fresh chives

Directions

1. Gather all ingredients. Preheat oven to 350°F. Grease a 13- x 9-inch baking dish with 1 tablespoon of the melted butter.
   
2. Stir together crackers and 3 tablespoons of the melted butter in a medium skillet; cook, stirring often, over medium until lightly toasted, about 2 minutes. Remove from heat; set aside.
   
3. Whisk together flour and remaining 4 tablespoons melted butter in a large Dutch oven over medium; cook, whisking constantly, until still blond in color but bubbly and somewhat toasty in aroma, about 2 minutes.
   
4. Gradually add evaporated milk, milk and half-and-half, whisking constantly, until combined. Cook over medium, whisking often, until milk mixture can very lightly coat the back of a spoon and hold a trail when a finger is dragged through, 2 to 4 minutes.
   
5. Remove from heat; whisk in mustard, salt, garlic powder, paprika, and bouillon until dissolved and well combined.
   
6. Gradually whisk in Cheddar, smoked Cheddar, and 1 cup of the Colby Jack, one cup at a time, until melted and smooth.
   
7. Stir in cooked pasta until evenly coated. Spread half of the pasta mixture (about 5 cups) into prepared pan; top evenly with 1 cup of the mozzarella and 1/2 cup of the Colby Jack. Dollop and spread sour cream evenly over mozzarella mixture.
   
8. Top evenly with remaining pasta mixture (about 5 cups); sprinkle with remaining 1 cup mozzarella and 1/2 cup Colby Jack.
   
9. Sprinkle crushed cracker mixture evenly over pasta mixture.
   
10. Bake in preheated oven until pasta mixture is bubbly around the edges, 25 to 30 minutes, loosely covering with aluminum foil to prevent overbrowning, if needed. Let stand on a wire rack 5 minutes.
    
11. Garnish with chives

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