Mike’s Farm Mac and Cheese
Mike’s Farm Mac and Cheese is the perfect combination of creamy, cheesy goodness and crispy, golden topping. This beloved recipe takes the classic mac and cheese to a whole new level with its rich cheese sauce, buttery breadcrumb topping, and endless possibilities for customization.
Ingredients
For the Pasta:
- 1 pound 16 ounces / 450g Elbow macaroni (or any pasta shape of your choice)
- 1-2 tablespoons Salt for the pasta water
For the Cheese Sauce:
- 1/4 cup 2 ounces / 57g Unsalted butter
- 1/4 cup 1 ounce / 28g All-purpose flour
- 3 cups 24 ounces / 710ml Whole milk (or heavy cream for a richer sauce)
- 3 cups 12 ounces / 340g Shredded cheddar cheese
- 1 cup 4 ounces / 113g Shredded mozzarella cheese
- 1/4 cup 1 ounce / 28g Grated Parmesan cheese
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1 teaspoon optional Dijon mustard
- To taste Salt
- To taste Pepper
- 1/4 teaspoon optional Paprika
For the Topping:
- 1/2 cup 1.5 ounces / 42g Panko breadcrumbs
- 2 tablespoons 1 ounce / 28g Melted butter
- 1/4 teaspoon Garlic powder
- 1/2 cup 2 ounces / 57g Shredded cheddar cheese
Instructions
Cook the Pasta:
- In a large pot, bring salted water to a boil. Add the elbow macaroni (or your preferred pasta) and cook according to the package instructions, usually about 8-10 minutes. Drain and set aside.
Make the Cheese Sauce:
- In a large saucepan, melt 4 tablespoons of butter over medium heat. Once melted, add the flour and whisk to create a roux. Cook the roux for about 1-2 minutes until it turns slightly golden.
- Gradually whisk in the milk, making sure there are no lumps. Continue to cook and whisk until the mixture thickens, about 5-7 minutes.
- Stir in the shredded cheddar cheese, mozzarella, and grated Parmesan until the cheese melts and the sauce is smooth.
- Add garlic powder, onion powder, Dijon mustard (optional), paprika (optional), and season with salt and pepper to taste. Mix well to combine all the flavors.
Combine Pasta and Sauce:
- Add the cooked macaroni to the cheese sauce and stir to coat all the pasta with the creamy cheese mixture. Make sure the pasta is fully covered.
Prepare the Topping:
- In a small bowl, combine the panko breadcrumbs, melted butter, garlic powder, and shredded cheddar cheese. Stir until the breadcrumbs are coated in the butter and cheese.
Assemble the Mac and Cheese:
- Pour the macaroni and cheese mixture into a greased baking dish (about 9x13 inches).
- Sprinkle the breadcrumb topping evenly over the top.
Bake:
- Preheat your oven to 350°F (175°C).
- Place the mac and cheese in the oven and bake for 20-25 minutes, or until the top is golden and crispy.
- Once done, remove from the oven and let it cool for a few minutes before serving.
Notes
Use a Mix of Cheeses: Combining cheddar, mozzarella, and Parmesan gives the mac and cheese the perfect flavor. You can experiment with other cheeses like Gruyère or Monterey Jack for different textures.
Don’t Overcook the Pasta: Overcooking the pasta will make it soggy and affect the texture of the final dish. Ensure the pasta is al dente before draining.
Make the Sauce Creamy: For an ultra-creamy sauce, use whole milk or heavy cream. The more fat, the creamier the sauce will be.
Breadcrumbs for Crunch: Panko breadcrumbs create a light and crispy topping. If you don’t have panko, regular breadcrumbs work, but panko gives a superior texture.
Bake for Extra Flavor: Baking the mac and cheese after mixing in the cheese sauce ensures a crispy topping and intensifies the flavors.