| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
people
|
Ingredients
- 1 lb. pasta shells
- 1 tablespoon olive oil
- 4 tablespoons butter
- 1 large shallot minced
- 4 cloves garlic minced
- 1 tablespoon fresh thyme
- 1/3 cup flour
- 4 1/2 cups 2% milk
- 1 teaspoon garlic salt
- 1/2 teaspoon ground pepper
- 1/4 teaspoon ground nutmeg
- 1 cup sharp cheddar cheese grated
- 1.5 cups Mozzarella cheese grated
- 2 cups Gruyere cheese grated
- 1 cup Parmesan cheese
- 2 cups panko breadcrumbs
Ingredients
|
|
Instructions
- Preheat the oven to 350 degrees.
- Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions. Drain. Drizzle a tablespoon of olive oil over top of the pasta to prevent the pasta shells from sticking together.
- In the same large pot, add the butter over medium heat. Once melted, add the shallot, garlic, and thyme, stirring until cooked and turn golden-brown, about 3-4 minutes.
- Add the flour, and mix well to incorporate, about 1-2 minutes. Gradually whisk in the milk, whisking until combined. Add the garlic salt, pepper, and nutmeg.
- Bring the mixture to a boil, whisking frequently until the sauce has thickened, about 2-3 minutes.
- Turn heat down low, and whisk in the sharp cheddar cheese, mozzarella cheese, and gruyere cheese until smooth. Return the pasta to the pot, coating in the cheese sauce.
- Pour the macaroni and cheese into a 9x13 baking dish. Sprinkle the Parmesan cheese on top, followed by the panko breadcrumbs.
- Bake at 350 degrees for 25 minutes or until the breadcrumbs are golden-brown and the macaroni and cheese is bubbling.
- Dig in!
Recipe Notes
Our wine pairing choice: the 2013 Fog Head Reserve Chardonnay. This rich, buttery chardonnay has notes of toasted almond and vanilla, and a smooth, lingering finish. Macaroni & cheese = complete. Cheers!
Share this Recipe