Mac and Cheese
 
Makes about 8 servings
Ingredients
  • 4 quarts water
  • 5 teaspoons kosher salt, divided
  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 4⅔ cups whole milk
  • 1 teaspoon hot sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 2½ cups shredded sharp Cheddar cheese
  • 1 cup shredded Swiss cheese
  • ½ cup grated fresh Parmesan cheese
  • 2 cups fresh French bread crumbs, lightly toasted
  • 2 tablespoons unsalted butter, melted
Instructions
  1. Preheat oven to 350°.
  2. In a large Dutch oven, bring 4 quarts water and 3 teaspoons salt to a boil over high heat. Stir in macaroni. Cook, stirring occasionally, until almost tender, about 8 minutes. Drain.
  3. In a 12-inch cast-iron skillet, melt 6 tablespoons butter over medium heat. Whisk in flour; cook, stirring constantly, for 1 minute. Slowly whisk in milk, hot sauce, garlic powder, pepper, and remaining 2 teaspoons salt; bring to a gentle boil over medium-high heat, whisking constantly. Reduce heat to medium-low; cook, stirring constantly, until slightly thickened, 2 to 3 minutes. Remove from heat. Add cheeses, stirring until cheese is melted. Stir in pasta.
  4. In a medium bowl, toss together toasted bread crumbs and 2 tablespoons melted butter. Sprinkle evenly over pasta.
  5. Bake until bubbly, about 25 minutes. Let stand for 10 minutes before serving.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/mac-and-cheese/