Recipe courtesy of
Smoked Cheddar and Creole Mac and Cheese
Total:
40 min
Active:
40 min
Yield:
8 to 10 servings
Level:
Easy
Total:
40 min
Active:
40 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

In a large pot of salted boiling water, cook the pasta until al dente, 8 to 10 minutes. Drain and reserve.

Meanwhile, heat the oil in a large, heavy skillet over medium-high heat. Add the panko and stir constantly with a wooden spoon, toasting until golden brown, about 4 minutes. Remove from the heat and cool.

In a separate large pot, melt the butter over medium heat. Add the flour and whisk vigorously to combine, being careful not to burn the mixture, 1 to 2 minutes. Gradually pour in the milk, whisking constantly to avoid lumps. Bring the bechamel to a simmer, and cook to thicken, 4 to 6 minutes. Add the Creole seasoning and dill.

Place the egg in a medium bowl. Remove 1/3 cup of the bechamel sauce and whisk it into the egg to temper. Then add the egg-bechamel mixture back into the pot and whisk to combine. Gradually add the smoked Cheddar, Monterey jack and pepper jack, whisking to maintain a smooth texture and avoid clumping. Stir in the cooked pasta.

Spoon the warm mac and cheese into a serving bowl. Top with the panko breadcrumbs.

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