Home > I ♥ Food > Garlic-Herb Mac & Cheese

Garlic-Herb Mac & Cheese

I had to make several changes to this recipe.  Since it was a King Arthur Flour recipe, several of the ingredients were products that they make exclusively and therefore I had to omit.  I also did not have panko breadcrumbs, garlic oil, or Pizza seasoning, but I think the Italian Style breadcrumbs I used made up for the missing seasonings. The resulting Mac & Cheese was tasty, but was lacking in cheese flavor, most likely due to the fact that I did not have the special cheese powder the recipe called for.  I would like to get the proper ingredients and give it another go, because I think this recipe has the potential to be really kick-ass.

Garlic-Herb Mac & Cheese
(Source: King Arthur Flour)

8 ounces (about 2 cups) uncooked pasta (elbows, trumpets, or ziti)
1/4 cup Signature Secrets Culinary Thickener or King Arthur Unbleached All-Purpose Flour (I used flour)
2 3/4 cups milk
1/2 cup Vermont cheese powder (I omitted)
2 cups shredded cheddar cheese
1/2 teaspoon ground black pepper
1/2 teaspoon ground mustard powder, optional
1/4 to 1/2 teaspoon salt, to taste

4 tablespoons butter
2 teaspoons garlic oil, optional (I omitted)
2 teaspoons Pizza Seasoning or rosemary and thyme (I omitted)
1 1/2 cups Japanese panko (I used Italian Style bread crumbs)

1) Preheat the oven to 350°F. Grease four 1 1/2 to 2-cup ramekins, or one 2-quart baking dish.

2) Cook the pasta in boiling salted water until al dente (slightly firmer than you would normally eat it). Drain and rinse with cool water. Set aside.

3) In a large saucepan set over medium heat, whisk together the Signature Secrets, or flour, milk, and cheese powder. Bring to a boil.

4) Remove from the heat and stir in the cheese and seasonings. Stir occasionally, until cheese is completely melted.
5) Stir the pasta into the cheese sauce. Spoon it into the baking dish(es).

6) Melt the butter and garlic oil together, then stir in the pizza seasoning and panko bread crumbs. Sprinkle a thick layer over the pasta and cheese.

7) Bake the casserole for 25 to 35 minutes, until bubbly and browned. Remove from the oven, and serve hot.

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