ingredients
8 oz. dried elbow macaroni
Cheese Sauce:
1/4 cup salted butter
1/3 cup all-purpose flour
3 cups whole milk,
2 cups SCW 5-year Canadian Super Sharp Cheddar, shredded
1 cup Yellow Conestoga Sharp Cheddar, shredded
1 teaspoon coarse kosher salt
1 teaspoon chili powder
1 teaspoon garlic powder
Crispy Cheese Topping:
1/2 cup panko bread crumbs
3 Tablespoons salted butter, melted
1/2 cup Conestoga Sharp Cheddar, shredded
directions
Cook pasta for 2 minutes less than recommended on the package, or to just al dente. Drain well and rinse with cold water to stop the pasta from cooking further. *While water is boiling and pasta is cooking, you can start your cheese sauce.
For the cheese sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and continue to whisk and cook for about 2 minutes.
Very slowly add the milk, a little at a time, whisking constantly. Once all the milk has been added, cook, stirring frequently until the sauce thickens, about 8-10 minutes.
Turn the heat to low. Add the grated cheese, salt, chili powder and garlic powder. Stir until the cheese is melted and all the ingredients are incorporated, about 3 minutes.
Preheat oven to 350F. Oil or butter an 8-inch baking dish or cast-iron skillet.
Add the pasta to the cheese sauce and mix thoroughly. Spoon the mixture into a prepared baking dish.
For the crispy cheese topping mix together the panko bread crumbs, melted butter and additional cheese. Scatter over the top.
Bake in the preheated 350F oven uncovered for 20 to 25 minutes, until the top has a nice golden crust. Let sit for a few minutes before serving.
