Who doesn't love mac and cheese, honestly? I had some leftover ingredients that I didn't want to expire so I mixed them up and created my "Fancy Ass Mac and Cheese". What I mean by fancy is that I added some ingredients that made the mac and cheese more decadent, including sage, nutmeg, Gruyere cheese, and panko breading crust. These all come together to create a really special spin on a classic comfort food. It's so good!
Here's how I made it...
Ingredients:
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| Yummy, cheesy, and crunchy goodness. |
Here's how I made it...
Ingredients:
- Vegetable or olive oil
- 1/2 pound pasta like elbow macaroni or cavatappi
- 2 cups milk
- 4 tablespoons unsalted butter
- 2 tablespoons sage
- 1/4 cup all purpose flour
- 2 cups grated Gruyere cheese
- 1 cup Parmesan cheese
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon nutmeg
- 1/2 cup panko breadcrumbs
Directions:
- Preheat the oven to 375 degrees.
- Drizzle oil into a large pot of salted boiling water. Add the macaroni and cook for 6-8 minutes.
- Meanwhile, heat the milk in a saucepan, but don't boil it.
- Melt 3 tablespoons of butter in a large pot. Add the sage and flour. Cook over low heat for 2 minutes, stirring with a whisk.
- While whisking, add the hot milk and cook for a minute or two more until thickened and smooth.
- Off the heat, add the Gruyere and Parmesan cheese, 1 tablespoon salt, pepper, nutmeg.
- Add the cooked macaroni and stir well. Pour mixture into a baking dish.
- Melt the remaining tablespoon of butter and combine it with the panko breadcrumbs and sprinkle on the top.
- Bake for 30-35 minutes until the sauce is bubbly and the macaroni is browned on the top.
Voila!
