Jul DOTM: Best Mac & Cheese Ever

Mac & cheese is without a doubt one of my favouritest foods in this world and I can't believe it has taken me this long to post about this love of mine. Technically, I didn't make this this - KW did and for a special occasion too (more on that soon).

The beauty of this mac & cheese lies in its glorious cheese sauce - I love aged cheddar, parmesan and gruyere - and be warned, this recipe makes alot of sauce (which also means you get to keep it for later and enjoy). Choose your cheese wisely and avoid using those packs of pre-shredded cheeses. The recipe is not difficult and you will duly rewarded for your patience. Oh, and don't forget the panko, that layer of crisp crunchiness is an absolute delight!

Ingredients (Serves 4-6)

• 1kg pasta - I like penne
• 225g butter 
• 1 whole onion, finely chopped 
• 4 TBSP garlic, finely chopped 
• 9 tablespoons all-purpose flour 
• 1.5L cups milk 
• 2 cups heavy cream 
• 2 TBSP freshly ground black pepper 
• 1kg aged cheddar, shredded 
• 300g gruyere, shredded 
• 300g parmesan, shredded
• Truffle oil (to drizzle, optional)

Panko Topping

• 4 cups Panko (Japanese) bread crumbs 
• 2 TBSP melted butter

Instructions

1. Preheat oven to 325 degrees F. 
2. Cook pasta for 6-8 mins, 3 mins under stated cooking time 
3. In a large saucepan, melt butter. Add onion and garlic, and fry till fragrant. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. 
4. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. 
5. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally. 
6. In a separate pan, melt 2 tablespoons butter and then mix in panko breadcrumbs until the butter is thoroughly absorbed. 
7. Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with bread crumbs. 
8. Place in the oven and bake for 12 to 15 minutes or until golden brown.
9. Drizzle truffle oil.