Meggen’s Mac ‘n Cheese

There are only a few days left in 2020 and I don’t know about you, but I am going to carb load one last time before the “2021 diet & new me” plan starts up on New’s Year Day.

This insanely good Mac and Cheese is one of my most requested recipes from family and friends. It is rich with a silky roux and two kinds of cheese. Top with my trusted panko bread crumbs for a crispy crunchy top.

The diet starts tomorrow. Pinky promise.

Enjoy!

Meggen's mac 'N Cheese

  • 4 cups fusilli or penne pasta

  • 1 large egg, beaten

  • 1/2 stick, 4 TBSP unsalted butter

  • 1/4 cup flour

  • 2 1/2 cups 2% milk

  • 1 heaping TBPS plus, 1 tsp of dry mustard

  • 1/2 tsp salt

  • 1 tsp white pepper

  • 1/4 tsp ground black pepper

  • 1 1/2 lbs grated cheese, I use white sharp cheddar and Monterey jack , divided

  • 1/2 cup unseasoned panko bread crumbs

Dry mustard- I know weird, but it works!

Method- Prep time- 20 minutes, baking time 20-30 minutes Serves 6-8

  • Pre heat oven to 350 degrees. Butter a large baking dish. Set aside.

    Boil pasta in salted water until just al dente. Do not overcook. You want the pasta slightly firm. Drain. Rinse with cold water, set aside.
  • In a large sauce pan, melt the butter. Sprinkle the butter with flour and whisk on medium low heat until the flour has cooked through. This is what the fancy pants call a roux. Add in the milk, mustard, salt, white pepper and black pepper. Continue cooking on low heat until mixture is thick and creamy- stirring constantly -about 5 minutes.
  • Beat the egg in a small bowl. Take about one quarter cup of the roux from the pan and add it to the egg to temper. This is a fancy pants way to say- Don’t scramble the egg.
    Whisk until smooth. Add the egg mixture back into the pan and cook another 1-2 minutes. Add in the all but 1/2 cup of the cheese into the pan and stir with a wooden spoon until the cheese has completely melted.
  • Off heat, fold in the cooked pasta. Check for seasonings and add more salt or pepper if desired.
    Pour into a buttered baking dish.
    Sprinkle with the remianing cheese and top with panko bread crumbs.
    Bake at 350 degrees for 20-30 minutes until the bread crumbs are golden brown and the cheese is bubbling.
Cheese- use lots of cheese- and grate it yourself for the meltiest yumminess.
I sprinkle this dish with panko bread crumbs for a crunchy top.

I have adapted this recipe from one of Ree Drummonds‘ mac ‘n cheese dishes. She makes one heck of an amazing dish of carb loaded happiness. My spice profile, sauce and cheeses are my own.

Enjoy!

3 Comments

  1. Michael+Moffitt

    I am always on the lookout for a great Mac & Cheese recipe! I will give this one a try to be sure.

    • Meggen Wilson

      It’s worth a little bit of extra effort. So creamy and flavorful. Not just a globbey cheesey casserole.

  2. Pingback: Friday Cocktail Hour:The Classic Mint Julep – Pine & Palm Kitchen

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