Loaded Homemade Mac and Cheese
1 ½ Cups dry Elbow Macaroni
3 Tablespoons Butter
3 Tablespoons all-purpose Flour
2 Cups Milk
Salt and Pepper to taste
1 Cup of Sharp Cheddar Cheese (shredded)
1 Cup of Swiss Cheese (shredded)
1 Egg (slightly beaten)
Topping
1 ½ Cups Panko Crumbs
4 Tablespoons butter (melted)
½ Cup Parmesan Cheese (shredded)
¼ teaspoon Paprika
Fries (store bought)
Fried Chicken (store bought)
Extra Crispy Bacon
Preheat oven to 350 degrees. Butter a 2-quart dish and set aside.
Bring a pot of water to a boil, add a generously amount of salt to the water and add the pasta to boiling water and cook pasta until al dente (about 7-8 minutes).
While the pasta cooks, melt the butter in a large pot. Add the flour and stir over medium heat until the mixture is lightly browned. Add the milk and whisk to remove any lumps. Add the salt and pepper to your taste.
Cook over medium-high heat until the sauce thickens and starts to bubble (about 6 minutes).
Stir in the cheese and whisk until smooth and melted. Turn off the heat. Add in egg and stir until everything is combined. When the pasta is al dente, drain it and add to the sauce. Stir the pasta into the sauce and add it to buttered dish.
In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 25-30 minutes. Add fries to plate then mac and cheese, then fried chicken, top off with crumbled bacon and extra cheese.
Enjoy!
