Mac & Cheese w/ Garlic Breadcrumbs

• servings: 6-8 servings

Ingredients

Macaroni & Cheese:

1 box Large Elbow Pasta

1 ½ - 2 cups Béchamel Sauce*

Kosher Salt

1 ½ - 2 cups (4-6 oz) Extra Sharp Cheddar, shredded (however much you’re feeling, I tasted the cheese sauce as I went and forgot how much I added, I think it was about 2ish cups?)

1 cup (4 oz) Gruyere, shredded (smells like ass, but tastes good, I promise)

1 cup (4 oz) Gouda, shredded

Velveeta Cheese (6 oz)

½ cup Garlic Breadcrumbs*

Flaky Salt, to taste

* Can be made in advance.

Béchamel Sauce:

4 tbsp Salted Butter

4 tbsp All-Purpose Flour

4 cups Milk

1 tsp Dijon Mustard

¼ tsp Mustard Powder

½ tsp Salt, plus a few pinches Ground Black Pepper (to taste)

Garlic Breadcrumbs:

2-3 Tbsp Olive Oil

3 cloves Garlic, finely minced

1 cup Breadcrumbs

¼ tsp Cayenne Pepper (optional)

Directions

Make the Béchamel Sauce (yields about 3 ½/ cups):

In a large saucepan, melt butter over medium heat. Add flour (to create a roux) and whisk until a thick paste forms. Cook for 30 seconds to 1 minute, until the roux turns slightly golden.

Slowly whisk in the milk with 1-2 pinches of salt. Reduce the heat to low.

Cook, while occasionally stirring, until the bechamel thickens into a thick sauce. It should be thick enough to coat the back of a spoon.

Whisk in mustard, mustard powder. salt. and black pepper.

* Reserve 1 cup for this recipe. Place the remaining bechamel in an airtight container and store in the refrigerator for later use.

Make the Garlic Breadcrumbs (yields about 1 cup):

In a large skillet, heat 2-5 tablespoons of olive oil over medium heat.

Add garlic and cook until fragrant (around 1-2 minutes).

Stir in breadcrumbs, a generous pinch of sait and cayenne pepper. Look, while occasionally stirring, until breadcrumbs are golden brown (around 6-7 minutes).

* Reserve ½ - 1 cup for this recipe. Place the remaining breadcrumbs in an airtight container and store in the refrigerator for later use.

Make the Macaroni & Cheese:

Preheat your oven to 400°F.

In a large saucepan, reheat bechamel over medium heat, stirring occasionally, until the sauce is fully reheated.

While the bechamel is heating up, bring a large pot of water to a boil.

Once the water comes to a boil, add a generous pinch of salt. Add pasta and boil until al dente (cook 1-2 minutes less than the time stated on the box), then strain.

Once the bechamel is hot, turn off the heat completely. Stir in all cheeses.

Once the cheese is mostly melted, add strained pasta and stir until fully combined.

Transfer the macaroni & cheese to an oven-safe baking dish and top with breadcrumbs and flaky salt. Cover and bake for 15 minutes. Uncover and finish baking for 5-8 more minutes.