Baked Macaroni and Cheese
Servings: 6
Equipment
- 1 large skillet
Ingredients
- 2 tbsp organic butter
- 2 tbsp all-purpose einkorn flour
- 2½ cup organic whole milk
- 1 tsp organic ground mustard
- 1 tsp pink Himalayan salt
- 1 tsp organic garlic powder
- 1 tsp organic onion powder
- 1 tbsp Worcestershire sauce
- 2 cup mild cheddar cheese
- 2 cup white sharp cheddar cheese
- 1 cup smoked gouda
- 16 oz organic pasta I like gigli or cavatappi
- ¼ cup panko bread crumbs I like Kooshy brand
Instructions
- In a sauce pan, prepare 16 oz organic pasta according to instructions, but cook just until al dente (remove about 2 minutes early)
- Heat a skillet to low/medium. Add in 2 tbsp organic butter, whisk and once melted add in 2 tbsp all-purpose einkorn flour. Whisk together at least 1 minute.
- Whisk in 2½ cup organic whole milk, ½ cup at a time. Each time you whisk it in, continue to whisk until it thickens and once it thickens, add another ½ cup of milk.
- Once the mixture is thick, add in 1 tsp organic ground mustard, 1 tsp pink Himalayan salt, 1 tsp organic garlic powder, 1 tsp organic onion powder and 1 tbsp Worcestershire sauce. Whisk until well combined.
- Turn the heat off and add in 2 cup mild cheddar cheese, 2 cup white sharp cheddar cheese, 1 cup smoked gouda. Whisk until well combined.
- Add in the drained pasta, stir well and top with ¼ cup panko bread crumbs. Place in the oven at 350℉ about 20 minutes until cheese starts bubbling.
- Remove and serve.