I made 2 batches of oven-baked mac and cheese. The first was made with 2 cups uncooked elbow mac, 1 cups sharp cheddar, 1 cup extra sharp white cheddar, an a quarter cup of cream cheese. Cook pasta until slightly undercooked, drain, place in buttered casserole dish. Stir to coat in butter. Heat 1/2 cup milk, plus 1/4 cup heavy cream until it steams. Add cheeses, and a tbs. yellow mustard, a little at a time, and stirring after each cheese addition until smooth. When a;; of the cheese has been incorporated into the sauce, add fold into the pasta. Cover, and bake at 350' F. for 35 minutes. Remove casserole lid, and sprinkle with buttered panko breadcrumbs. Return to oven and bake ten minutes more. Serve.
Mac & cheese #2
Same as above, only using 1/2 cup sharp cheddar, 1 cup gruyere, and 1 1/2 cups colby-jack. Also, increase uncooked pasta (medium shells) to 2 1/2 cups, and milk t 1 cup.
I made the first batch on Monday, not knowing my son was bringing home pizza. DIL got home and informed me that I needed to make more, as her grandparents would be arriving on Tuesday. That's why I made the 2nd batch yesterday. Both batches came out perfect, with the slightly undercooked pasta absorbing the excess liquid, and coming out cheesey, and al dente. Everyone gave me compliments. I'm just glad Imwas able to make something everyone liked.
Seeeeya; Chief Longwind of the North