JJHS Stage Crew Homemade Mac & Cheese

Step 1/ 8

Preheat oven to 350°F (175°C). Begin boiling the water for the macaroni.

Step 2/ 8

• 1 tbsp AP Flour
• 1 tbsp Unsalted Butter
• ¼ cup Whole Milk

We begin by making a roux: melt the four tablespoons butter in a saucepan and then on low heat add the four tablespoons of all-purpose flour. Mix until a smooth paste forms (no clumps). Slowly incorporate the one cup of whole milk into the roux to form a creamlike liquid.

Step 3/ 8

• 28½ g cheddar cheese (grated)
• 28½ g Monterey Jack Cheese (grated)
• 42½ g Parmesan Cheese (grated)

With all three cheeses shredded (or other cheeses of choice), on medium heat add the cheeses one at a time into the milk creating a cheese slurry.

Step 4/ 8

• 125 g Dried Macaroni
• Kosher Salt (for seasoning)

Bring water in pot to a boil (season water with kosher salt). Cook pasta below al dente (the pasta will finish cooking in the oven)

Step 5/ 8

Strain the macaroni and put it back in the pot, fully incorporate the cheese sauce into the macaroni. Pour the macaroni into an oven-safe dish and place in the oven for 20 minutes. (you can add freshly shredded parmesan on the top to allow it to crisp up in the oven)

Step 6/ 8

• ¼ cup Panko breadcrumbs (unseasoned)
• ¼ tbsp Unsalted Butter

Melt one tablespoon of butter in a frypan. Add the 3/4 cup of Panko breadcrumbs to the pan, keep moving at medium heat until the breadcrumbs are toasted.

Step 7/ 8

• ½ sprigs Fresh Thyme
• Freshly Ground Pepper (for seasoning)

Take Mac & Cheese out of the oven and add the breadcrumbs, pepper, and thyme on top.

Step 8/ 8

EAT THAT MAC BOY !!!