Categories: Side dishes

Ingredients

• 4 qts. of water
• 1/4 cup of salt
• 1 qt. of milk
• 6 Tbsp.
• 6 Tbsp. of flour
• 1 lb. of cavatappi pasta.
• 8 oz. of Monterey Jack cheese
• 8 oz. of extra-sharp Cheddar cheese
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. hot sauce
• 1 1/2 cups of panko
• 2 Tbsp. of olive oil

Directions

1. Combine 4 qts. of water and ¼ cup of salt in a Dutch oven. Cover and bring to a boil.

2. Meanwhile, microwave 1 qt. of milk on HIGH for three minutes.

3. In a cast-iron skillet, melt 6 Tbsp. of butter. Add 6 Tbsp. of flour, and stir to combine. Gradually add the hot milk to the skillet, slowly whisking to combine.

4. Once the pasta water is boiling, you’re ready to add 1 lb. of cavatappi pasta. Cook the noodles to the desired degree on doneness. Drain the pasta, and set it aside.

5. Add 8 oz. of Monterey Jack cheese to the milk mixture in the cast-iron skillet. Add 8 oz. of extra-sharp Cheddar cheese, and whisk to combine.

6. Add 1 ½ tsp. salt, ½ tsp. pepper, and 1 tsp. hot sauce to the cheese mixture. Stir until the sauce is thoroughly combined.

7. Add the cooked noodles to the cheese mixture, and stir until all noodles are coated.

8. In a separate bowl, combine 1 ½ cups of panko and 2 Tbsp. of olive oil. Spread the mixture on top of the macaroni and cheese.

9. Place the cast-iron skillet in the oven, and broil it for 1-2 minutes, or until the top of the macaroni and cheese is crisp and golden brown.

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