Macaroni & Cheese

So I realized there is no such thing as “the perfect Mac and cheese.” Some people just like it gooey and others like it baked with a nice crispy crust on top. Here’s my recipe in which I give both options. But I guarantee it will be cheesy, flavorful, and soul-filling! *Recipe* - 2 T butter - 1 T flour - 1 c half and half - Sat to taste - Freshly cracked pepper - 1/8 t chili powder (optional) - Splash of Worcestershire sauce - 1 c smoked Gouda, shredded - 1 c shard cheddar, shredder - Panko breadcrumbs - 2 c macaroni, uncooked • Pre-heat oven to 350° • Cook your macaroni al dente according to the instructions on the box. If it says 8-10 mins then cook it just about 8 mins. Make sure to season your water well. Drain the pasta and reserve some pasta water. • In a pan melt 1 T of butter. Add the flour and whisk to make a roux. Cook this until you get a golden brown color. • Add your half and half and whisk until it thickens. Usually takes 2-3 mins. • Add your salt and pepper, chili powder, and Worcestershire sauce. A little goes a long way! But it does give a really nice depth of flavor. Taste your sauce and check seasoning. • Slowly add small handfuls of both cheeses and mix until it’s all incorporated. The Gouda gives it an almost bacon flavor and the sharp cheddar gives it that classic taste and color. If you thinks it’s too thick (not possible), add the reserved pasta water, a tablespoon at a time. If you don’t like it baked, STOP right here and dive right in! • Pour your Mac and cheese into a casserole dish. In a pot, melt 1 T of butter and add to a bowl of panko breadcrumbs. Pour your buttery breadcrumbs on top and cover with tin foil and bake for 20 mins. At 20 mins remove the tin foil and continue baking for another 20 mins. Let it cook for 10-15 mins and serve!