3 1/2 tbs. butter
1 tb. olive oil
4 tbs. flour
1 garlic clove, minced
2 1/2 cups whole milk
1/2 pound macaroni
2 cups shredded sharp white cheddar cheese
1/2 cup coarse breadcrumbs or Panko
Salt and Pepper
Boil water and cook pasta in heavily salted water until pasta is al dente.
While pasta is boiling, in a separate pot, melt 3 tablespoons. butter and 1 tablespoon oil oil. Gradually add in flour, whisking constantly, and cook until flour becomes golden brown and smells nutty. Add the milk, continuing to whisk constantly. The butter-flour-milk mixture should have the consistency of thick cream. If it’s too thin, continue cooking until it thickens. Once the mixture has thickened, add the cheese and stir until melted. Season with salt and pepper. Drain pasta and add to the cheese mixture and mix completely.
In a separate pan, melt 1/2 tablespoon butter. Add garlic and cook until fragrant (don’t walk away to answer the phone, check Twitter, or see what the Real Housewives are up to because the garlic will burn). Add the breadcrumbs to the delicious garlic butter and mix completely. Cook on low heat until breadcrumbs are toasted and fragrant.
Plate mac n’ cheese. Top with toasted garlic breadcrumbs and chopped fresh herbs.
Don’t add shallots AND green onions, it’s too onion-y. Used red curry paste and curry powder instead of turmeric and it was good. Maybe add cayenne for more spice and probably 3X as much sugar as suggested.
I added snow peas – maybe add other vegetables as well but only if they’re pretty hardy, bell peppers maybe?
Always forgetting the proportions on this:
1 lb pasta
1/2c olive oil
1 tbsp salt
1 tbsp minced garlic
lemon juice to taste
1 tbsp parsley
1/2 tbsp basil
1/2 tbsp oregano