Mac & Cheese
- 2 c. sharp cheddar, freshly shredded
- 2 c. white cheddar, freshly shredded
- 8 Tbsp. unsalted butter
- 1 1/2 c. half and half
- 1 1/2 c. heavy cream
- 1/2 tsp. each of garlic powder and paprika
- Salt and pepper, to taste
- 1/2 c. mozzarella
- 1 c. Italian breadcrumbs
- 2 Tbsp. Unsalted butter, melted
- Parsley, for garnish
How to Make:
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1/4 cup pasta water for later.
Tip: Always reserve pasta water prior to draining the pasta. The starches released from the pasta while cooking naturally help thicken sauces and makes them silky smooth.
In a large skillet over medium heat, add the butter, heavy cream, half and half, garlic powder, paprika and pepper. Mix until well combined. Simmer for a few minutes.
Add freshly shredded sharp cheddar and white cheddar. Mix until the cheeses are melted. Then, stir in your pasta and pasta water.
Transfer to a large oven safe baking dish.
To make the breadcrumb topping, mix the melted butter with store bought Italian breadcrumbs or you can make your own. Sprinkle the shredded mozzarella and breadcrumbs over the top and bake at 350° for about 20 minutes until the cheese is melted and the breadcrumbs are golden. Garnish with parsley.
Recipe was created by Patricia Martinescu of Bake Cook Repeat.