Mac and cheese

Great recipe although it's heart-aching to make it. Adelaida liked it. I used half and half instead of butter and used less cheese but it was still good. It should be fairly easy to make it vegan with daiya cheese.

Partially consumed mac'n cheese

Ingredients

• 1 pound large elbow macaroni
• 8 tablespoons butter
• 6 tablespoons all-purpose flour
• 3 cups milk
• 1 cup heavy cream
• 1 tablespoon freshly ground black pepper
• 1 pound white Cheddar, shredded in the food processor
• 4 ounces Romano, shredded
• 4 ounces Asiago, shredded
• 2 cups Panko bread crumbs

Preparation

1. Preheat oven to 325 degrees F.
2. In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside
3. In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.
4. In a separate pan add olive oil and then mix in panko bread crumbs until the olive oil is thoroughly absorbed. They recommended butter but I used olive oil here.
5. Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with bread crumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown.
6. For extra crispy topping, place under broiler after baking until bread crumbs turn golden brown. I didn't but it was ok.