The Perfect Mac & Cheese
A dreamy three cheese blend with a crusty panko topping takes this comfort food basic to the next level. And the secret to making sure your pasta doesn't go mushy on you.
Servings: 4
Ingredients
- 450 g elbow macaroni (you can use gf pasta if you like)
- 2 tbsp butter
- 4 tbsp flour
- 2 cup milk (preferably full fat milk)
- 1/2 cup Monterey jack cheese
- 1/2 cup mozzarella cheese
- 1/2 cup cheddar cheese
- 1 head broccoli (chopped into small florettes)
- pinch salt
- pinch black pepper
For the Crispy Topping
- 4 tbsp panko breadcrumbs
- 2 tbsp parmesan
- 1/2 tsp italian seasoning
- pinch garlic salt
- pinch chilli flakes
- 1 tbsp oil (I use avocado or canola oil)
Instructions
- Set a large pot of water to boil. Salt the water and make sure it is salty like sea water.
- Add the pasta and cook according to package directions, but reduce the cooking time by 2-3 minutes. They should still be quite firm to the touch.
- About 1 minute before you are going to drain the pasta, add the broccoli flourettes and let them blanche for 1 minute.
- Scoop out and save about 1 1/2 cups of the pasta cooking water and set aside. Drain pasta and broccoli and set aside.
- In the same pan, wipe it dry and add 2 tbsp butter.
- Add 4 tbsp flour and cook on medium low heat till starting to bubble and the flour starts to give off a nutty fragrance (2-3 minutes). You don't want to over cook the flour, or it will start to turn brown and burn (a little brown is ok, it just means your finished sauce wont be as white - it is still fine to eat).
- Using a whisk, keep whisking the flour as you slowly pour 2 cups of water into the pan. You may have to do this in small 1/2 cup batches to allow the flour to properly mix into the milk so that there are not too many lumps in your sauce.
- Keep stirring while the mixture comes to a boil. It should thicken up quite a bit and start to coat the back of a spoon when dipped in the sauce. (If your sauce is looking too lumpy, you can strain it before moving on, normally I'm a bit lazy and I don't mind a few small lumps and just move on to the next step).
- Turn off the heat (this is important so the sauce doesn't curdle when you add the cheese and salt), slowly add in the 1/2 cup each of shredded Monterey jack, cheddar and mozzarella cheese into the hot white sauce. Stir to combine and melt the cheeses into the sauce.
- Sprinkle about 1/2 tsp salt and a pinch of pepper. Adjust seasonings to taste.
- Turn the heat back on medium, and add the par-boiled pasta into the sauce with the 1 cup of reserved pasta water. If it is still looking too thick, add a bit more water.
- Stir to combine and heat through. The pasta will absorb a bit more of the liquid. When it comes to a boil, turn off the heat.
- Meanwhile, mix the topping ingredients in a small bowl till combined. Set aside.
- Scoop the pasta into a heatproof serving dish. I like using individual serving dishes, but one large baking dish will work too.
- Sprinkle with an even layer of the topping mixture.
- Using a blow torch, or under your oven broiler or toaster oven, torch the topping till golden brown - about 1-2 minutes. Serve immediately.