This flavorful mac and cheese is a real party pleaser. Just don’t get your pasta off a macaroni jewelry box. That’s just gross, even if you are stuck in your room with no dinner.
- Yield: 8 Servings
- Cooking Time: 45 Minutes
- 1 pound short pasta, such as elbow macaroni, penne, or shells
- 2 tablespoons unsalted butter
- ¼ cup finely diced shallots (about 2 small shallots)
- 2 cloves garlic, finely minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- ½ cup heavy cream
- 1½ cup shredded cheddar cheese
- 1½ cup shredded Havarti cheese
- ½ cup freshly grated Parmesan cheese, divided
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, or to taste
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 cup Italian breadcrumbs
How to Make It
- Preheat the oven to 400°F.
- Cook the pasta according to package instructions. Drain and set aside.
- In a large saucepan over medium heat, melt the butter. Add the shallots and garlic, stirring frequently to avoid burning the garlic. Cook until the shallots are translucent, 3 to 4 minutes.
- Sprinkle the flour into the saucepan. Stir constantly with a wooden spoon until the flour has been fully incorporated into the shallots and garlic, about 1 to 2 minutes.
- Slowly pour in the milk and heavy cream, and whisk to combine. Bring to a boil, then reduce the heat to medium-low.
- Whisk in all of the shredded cheddar and Havarti cheeses, along with ¼ cup of the Parmesan cheese. Whisk in the salt, black pepper, cumin, and dried oregano to combine. Continue to whisk until the cheeses have melted. Remove from the heat.
- Pour the cheese sauce over the cooled pasta, and stir to combine. Transfer to a 9 × 13-inch casserole dish. Sprinkle the breadcrumbs and the remaining Parmesan cheese over the mixture.
- Bake for 30 minutes, or until the top has browned nicely and the cheese sauce is bubbling.
- Let cool slightly before serving.