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Baked Mac & Cheese

Baked Mac & Cheese

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yields: 4

Ingredients:
  • 4 cups Mantia’s Rotini Pasta, cooked
  • 4 tbsp Coburn Farms Unsalted Butter, divided
  • 2 tbsp Ginger Evans All-Purpose Flour
  • 2  1/2 cups Coburn Farms 2% Milk
  • 1 tsp Kurtz Dijon Mustard
  • 1/2 tsp Marcum Onion Powder
  • 1/4 tsp Marcum Garlic Powder
  • Pinch Marcum Cayenne Red pepper
  • 12 oz. Coburn Farms block Sharp Cheddar, shredded (3 cups)
  • 3/4 cup Marcum Bread Crumbs Plain
  • 1/2 tsp Marcum Parsley Flakes
  • 1/2 cup Coburn Farms Shredded Parmesan
  • Marcum Salt & Black Pepper Ground, to taste
Directions:
  1. Preheat oven to 350 ° Grease a 2-quart casserole dish.
  2. Cook pasta according to package directions so that it is al dente. Drain pasta and rinse under cold water to stop the cooking process. Set pasta aside.
  3. Meanwhile, make the cheese sauce. In a saucepan, melt 2 tablespoons of butter. Sprinkle in the flour while whisking into a smooth paste. Allow flour to cook for 2 minutes. Slowly stream in the milk while whisking. Bring milk to a simmer, stirring often, and cook until milk is thickened.
  4. Stir in Dijon, garlic powder, onion powder and pinch of cayenne pepper, salt and pepper. Working in a few batches, melt in the shredded cheese. Once cheese is melted and a smooth sauce has formed, turn off heat.
  5. Gently stir the cooked pasta into the cheese sauce so that the pasta is evenly covered.
  6. Transfer mac & cheese into the prepared casserole dish.
  7. In a skillet, melt the remaining butter until it is slightly browned. Combine breadcrumbs, dry parsley, and a pinch of salt and pepper. Toast for 2 minutes. Remove from heat and combine with the parmesan cheese. Sprinkle mixture over top the mac & cheese.
  8. Bake mac and cheese for 15-20 minutes or until bubbling and golden brown.