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28 lines
959 B
28 lines
959 B
For the topping
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2 cups panko (Japanese breadcrumbs)
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2 tsp garlic powder
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2 ounces finely grated Parmesan (about 1/2 cup)
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1/2 teaspoon kosher salt
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For the macaroni and sauce:
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2 teaspoons kosher salt, plus more
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1 pound dried elbow macaroni
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1/2 cup (1 stick) unsalted butter
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6 tablespoons all-purpose flour
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4 cups whole milk
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3/4 cup heavy cream
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1/2 teaspoon ground white pepper
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1 1/2 tablespoons mustard powder
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16 ounces coarsely grated extra-sharp cheddar (about 6 cups)
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2 ounces grated Parmesan (about 1/2 cup)
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cook macaoni al-dente
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make roux from butter, flour, add milk/creme (bechamel) thicken ~3min.
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Add 2 tsp. salt, pepper, and mustard powder.
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Add the cheeses in three batches, whisking until each addition is completely melted before adding more.
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Remove from heat.
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Add the drained macaroni to the pot with the cheese sauce and stir well to coat.
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add topping and bake 18-22 minutes until bubbly
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