Ingredients

The following ingredients have 4 Servings
  • 16 oz. dry radiatore macaroni ((or elbow macaroni) )
  • 1/4 cup unsalted butter ((half stick))
  • 1/3 cup UNBLEACHED all-purpose flour
  • 1 1/2 cups heavy whipping cream
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • 6-7 drops hot sauce
  • 2/3 cup mozzarella cheese (shredded (or substitute Monterey Jack cheese))
  • 1 1/3 cups sharp cheddar cheese (shredded)
  • 8 oz. block sharp cheddar cheese (sliced (or use white cheddar cheese))
  • 1/4 cup unsalted butter (melted (half stick) (See note below))
  • 2/3 cup Panko bread crumbs ( (see note below))
  • fresh parsley (for garnish)

Instruction

  • Preheat oven to 350°.
  • Grease an 8x12 or large oval glass baking dish.
  • In a large stock pot, boil the pasta according to package instructions.
  • Drain water and return pasta to the stock pot.
  • Meanwhile in a medium-sized saucepan, melt 1/4 cup butter.
  • Whisk in flour and cook 1 minute whisking continuously, until mixture is bubbly.
  • Slowly stir in the cream adding about ¼ cup at a time.
  • Add salt, pepper and hot sauce and stir 1 more minute.
  • Turn heat to low and gradually stir in the mozzarella and shredded cheddar cheese.
  • Stir frequently until the cheese melts completely.
  • Sauce will be very thick.
  • Remove from heat.
  • Stir the drained macaroni into the cheese sauce.
  • Pour half of the mac and cheese mixture into the prepared baking dish.
  • Layer all of the cheese slices over top of the macaroni.
  • Top remaining half of the mac and cheese over cheese slices.
  • In a microwavable glass, melt remaining 1/4 cup butter in microwave.
  • Stir in the panko crumbs.
  • Sprinkle the bread crumb mixture over top of the mac and cheese.
  • I used about half of the Panko bread crumb mixture).
  • (Bake for 20-25 minutes at 350°, or until mixture is hot and bubbly.