Baked Mac’n’Cheese

This recipe calls for a higher-protein, higher-fiber pasta alternative to maximize the nutrient density in a classic comfort food.

Ingredients

• 1 package (12 oz) Brami curly macaroni

• 2.5 cups cheese, shredded

• 2 cups whole milk

• 1 cup heavy cream

• 2 tbsp butter

• 2 tbsp flour

• 1 tbsp dijon mustard

• 1/2 cup Panko bread crumbs

• Seasonings to taste: salt, pepper, garlic powder, paprika

Instructions

1. Heat up a sauce pot on low to medium heat and start making a roux; melt down the butter then stir in flour.

2. When the roux is developed, add in the milk and heavy cream. Stir and allow the liquid to come to a simmer.

3. When the liquid is simmering, add the dijon mustard and seasonings. Gradually add 2 cups of shredded cheese, continuously mixing until the cheese is melted into the sauce.

4. Add your macaroni cooked just until al-dente and sir directly into the cheese sauce mixture. Cook together for a few minutes to allow the macaroni to absorb the cheese sauce.

5. Transfer to an oven safe baking dish (casserole dish). Top with an even layer of the remaining shredded cheese (1/2 cup), then the bread crumbs.

6. Broil on high for ~10 minutes.