Ingredients

The following ingredients have 4 Servings
  • 8 oz dried elbow macaroni (*see Note 1)
  • 1/4 cup butter (salted or unsalted. If using salted, reduce the added salt below slightly)
  • 1/3 cup all-purpose flour
  • 3 cups whole milk (recommend whole milk here you can (3-3.5% butterfat) or you could use 2% in a pinch)
  • 7 oz Mature aged white cheddar (crumbled *see Note 2)
  • 3 oz Sharp orange cheddar (or cold-packed cheddar, grated or crumbled, about 1 cup crumbled *see Note 2)
  • 1/2 tsp coarse kosher salt (little less if using table salt)
  • 1/4 tsp chili powder ((standard chili powder you would use for a pot of chili))
  • 1/8 tsp garlic powder
  • 1/2 oz sharp, aged or old cheddar cheese (grated, about 1/2 cup)
  • Pinch - 1/8 tsp chipotle chili powder
  • 1/2 cup Panko, dried bread crumbs or crushed soda crackers
  • 3 Tbsp salted butter (melted)
  • 1/2 cup sharp, aged or old cheddar cheese (grated)

Instruction

  • Bring about 8 -10 cups of water to boil in a large pot on the stove-top, over high heat. Once boiling, add a generous sprinkling of salt to the pot and add the pasta. Cook pasta for 2 minutes less than recommended on the package, or to just al dente. Drain well and rinse with cold water to stop the pasta from cooking further. *While water is boiling and pasta is cooking, you can start your cheese sauce.
  • For the cheese sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and continue to whisk and cook for about 2 minutes.
  • Very slowly add the milk, a little at a time, whisking constantly. Once all the milk has been added, cook, stirring frequently until the sauce thickens, about 8-10 minutes. (Don't rush this step! The mixture will not get super thick, but you will notice it thicken to the point where it will nicely coat the back of a spoon after 8-10 minutes of cooking and stirring.)
  • Remove the saucepan from the heat. Add the crumbled/grated cheese, salt, chili powder and garlic powder. Stir until the cheese is melted and all the ingredients are incorporated, about 3 minutes. (If the cheese isn't melted completely after about 3 minutes, you can put the pan back on low heat and stir until it is melted). Set aside for a minute while you wait for the pasta to cook.
  • Preheat oven to 350F (175C) with rack in the centre of the oven. Oil or butter an 8-inch square baking dish, an 8-inch cast-iron skillet or individual baking dishes.
  • Once the pasta is cook, drain, rinse with cold water and drain well again. Add it to the cheese sauce and mix gently, but thoroughly. (It might look like too much sauce/too little pasta, but trust me, it will all be good in the end). Spoon or ladle the mixture into a prepared baking dish or individual dishes. Sprinkle the top of each with either the Cheese/Chili topping ingredients or mix together the panko/breadcrumbs with the melted butter and scatter over-top.
  • Bake in the preheated 350F (175C) oven uncovered for 20 to 25 minutes, or until the sauce has bubbled up around the edges and the top has a nice golden crust. Let sit for a few minutes before serving.