Mac and Cheese
INGREDIENTS
112 g butter
1 small onion, diced
2 cloves garlic, minced
112 g flour
2 ½ cups milk
1 ½ cups heavy cream
½ cup Chuck Hughes sun-dried tomato
300 g old cheddar cheese
300 g raclette
½ tbsp salt
½ tsp white pepper
1 cup panko bread crumbs
1 cup corn flakes, crushed
1 small onion, diced
2 cloves garlic, minced
112 g flour
2 ½ cups milk
1 ½ cups heavy cream
½ cup Chuck Hughes sun-dried tomato
300 g old cheddar cheese
300 g raclette
½ tbsp salt
½ tsp white pepper
1 cup panko bread crumbs
1 cup corn flakes, crushed
INSTRUCTIONS
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1. In a sauce pot over medium heat, add the butter, onions, and garlic, and cook until onions are translucent, about 3-4 minutes.
2. Add the flour and while stirring constantly, cook for another 2-3 minutes to cook out the flour.
3. Add about 1 cup of the milk and whisk until mostly smooth.
4. Add the rest of the milk and cream as well as the sun dried tomatoes, and mix well.
5. Bring to a boil then turn down to very low.
6. Grate and mix together the cheeses.
7. Add 500 g of the cheeses to the pot and mix well until smooth, then remove from heat.
8. Cook 1 lbs of whatever pasta you want, we use medium shells, and mix with cheese sauce.
9. In a frying pan, toast the panko in a bit of butter until it turns golden brown then remove from heat.
10. Mix together the panko, crushed corn flakes, and the remaining 100 g of cheese.
11. Pour the pasta into a greased 9×13 casserole dish and top evenly with corn flake mixture.
12. Bake in a 325 degree oven for 20-25 or until crust if browned and pasta is slightly bubbling.
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