Savory Mac & Cheese

This recipe is one of Heather's family favorites, and it’s become a go-to for celebrations like Father’s Day or any comforting spring or summer meal. It’s easy to customize with your favorite cheeses or even bacon, and it bakes to golden perfection with a crunchy panko topping.

INGREDIENTS

1 lb pasta (we used cavatappi, but any shape works)

6 tbsp salted butter

1/2 cup all-purpose flour

4 cups whole milk, warmed

1 tsp kosher salt

1/2 tsp black pepper

1/2 tsp dry mustard or a pinch of nutmeg (optional)

2 cups shredded sharp cheddar

2 cups shredded medium cheddar

Panko breadcrumbs (as much as desired)

Optional: cooked crumbled bacon (about 1/2 cup)

Step 1: Preheat oven to 375°F.

Step 2: Boil pasta in salted water for 6–8 minutes until al dente. Drain and set aside.

Step 3: Make the roux: In a flat Dutch oven or large saucepan, melt butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute.

Step 4: Slowly whisk in the warmed milk a little at a time, stirring constantly until fully incorporated and thickened. Add salt, pepper, and optional mustard/nutmeg. Stir well.

Step 5: Turn off heat and stir in most of the shredded cheese, reserving about 1/2 cup for topping. Stir until melted and smooth.

Step 6: Add cooked pasta to the cheese sauce and mix well. Stir in bacon if using. We used one pan for this recipe, but if you’d like, transfer mixture to a greased baking dish. Sprinkle with panko breadcrumbs and reserved cheese.

Step 7: Bake uncovered for 35–40 minutes until bubbly and golden brown on top. Serve!