Literally The Best Mac and Cheese I’ve Ever Had

Literally The Best Mac and Cheese I’ve Ever Had

Ingredients

•  2 and 1/4 cups dry elbow macaroni
•  1/4 cup (half stick) butter
•  1/4 cup flour
•  1/3 cup heavy cream*
•  2/3 cup milk*
•  1 teaspoon salt
•  1/2 teaspoon pepper
•  2/3 cup shredded mozzarella cheese
•  1 and 1/3 cup shredded SHARP cheddar cheese
•  1/2 pound cheese cut into slices**

For the crumb topping

•  1/4 cup (half stick) butter, melted
•  2/3 cup Panko bread crumbs

Instructions

1. Preheat your oven to 350 degrees F. Grease an 8x8 pan (or any 2 quart casserole dish) with butter or nonstick spray.
2. In a 3 quart pot, boil the macaroni according to package instructions. Omit any salt or fat called for. (Trust me there's enough in this recipe) Should take 6-8 minutes or so. Drain and return to the pot. (If your cheese sauce is not close to being ready, add 1-2 teaspoons oil so your pasta doesn't stick.)
3. Meanwhile in another smallish pot, melt 1/4 cup butter. Once it is hot, whisk in the flour. Cook 1 minute whisking, until it is bubbly.

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