Mac and Cheese

 

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• Cooking and Prep: 45 m
• Serves: 8
• Contains:

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Ingredients (12)

Main ingredients

• 1 pound macaroni, such as Tuscanini Elbow Pasta prepared according to package instructions

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  Tuscanini Elbow Pasta

• 1/4 cup butter

• 1 garlic clove, crushed or 1 cube Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 1/4 cup flour

• 2 cups milk

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• 1 and 1/2 cups shredded cheddar cheese

• 1/8 teaspoon hot sauce

Topping

• 3 tablespoons oil

• 3/4 cup Chef Jeff Panko Bread Crumbs

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  Chef Jeff Gluten Free Panko Flakes

• 3 garlic cloves, crushed or 3 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

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Start Cooking

Prepare the Mac and Cheese

1. Preheat oven to 350 degrees Fahrenheit. Place pasta in 9x13-inch pan. 

2. Melt butter in saucepan over low heat. Add garlic and cook for 30 seconds. Whisk in flour and stir until smooth. Add milk, salt, and pepper, and whisk until smooth. Bring to a boil, whisking occasionally.

3. Stir in cheese and hot sauce, and mix until cheese is melted. Pour sauce over pasta and mix to fully coat it. You can leave the pasta in the pan or transfer to individual ramekins at this point.

4. To prepare topping: Heat oil in a sauté pan. Add panko crumbs and garlic. Cook until golden, about two minutes. Sprinkle crumbs over pasta.

5. Cook uncovered for 30 minutes. Enjoy while hot and bubbly!