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Mac and cheese (finally!)

This is THE recipe. Well, more like a guidline, because there are a million different combos of cheese and mix-ins that would be great with this recipe. I made 1/4 lb of penne pasta, which was a good amount for me and Jacob. However, we had some leftover cheese sauce. When making this recipe, I figured it was going to be yet another grainy sauce, but I was wrong! The sauce does get grainy after just a few minutes after the cheese is incorporated, but popping it under the broiler until bubbly fixed it! Here are the ingredients. I was guided by Annie’s Eats recipe for creamy mac and cheese.

  • 1/3 lb pasta (increased to match the amount of sauce)
  • 2 tbsp butter
  • 1 garlic clove, mined
  • 1/4 tsp dry mustard
  • 1/2 tsp cayenne
  • 2 tbsp flour
  • 1 cup chicken stock
  • 1 cup milk
  • 5-6 oz cheese
  • S&P
  • 1/4-1/3 cup panko
  • 1/2 tbsp butter, melted
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