Adult Mac&Cheese
Whoever said mac and cheese is for kids has obviously never had our mac and cheese. You can leave the box of Kraft on the store shelf from now on because this gooey crispy recipe will be your new go-to. Our sinfully cheesy mac and cheese makes this whole “adulting” thing not so bad.
Adult Mac&Cheese
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 60 minutes
Ingredients
1 stick salted butter
2 tbsp flour
4 cups half and half
2 8oz blocks mild cheddar (grated)
8oz block gruyere (grated)
⅓ cup parmesan (finely grated)
⅓ cup sour cream
1lb elbow pasta
¼ cup seasoned bread crumbs
1 tsp salt
1 tsp white pepper
1 tsp garlic powder
1 bag Snap Cheese Straws
Instructions
Bring a large pot of salted water to a boil, cook elbow pasta according to packaging, usually 9-12 minutes. Once cooked, strain and put to the side.
In a large saucepan, melt a stick of butter. Once melted, whisk in flour to make a roux. Once combined, add half and half slowly, whisking into roux thoroughly.
Once bechamel starts to heat up, slowly add ¾ of grated mild cheddar (reserve ¼ for layering later) and all grated gruyere. Stir frequently until the cheese is melted.
Season with salt, white pepper, garlic powder. Add cooked pasta, stir to combine. Remove from heat and stir in sour cream.
Preheat oven to 350 degrees. In a food processor, pulse a handful of Snap Cheese Straws until bread crumb texture is achieved. Mix cheese straws with bread crumbs and finely grated parmesan.
In an oven safe dish, layer mac and cheese and reserved grated mild cheddar in alternating layers. Pack cheese straw/bread crumb mixture on top, bake for 10-15 minutes until topping is golden brown.