In the flour and cook, whisking constantly, until the mixture thickens. Meanwhile make the sauce: Heat the whole milk and heavy cream in a Butter a 3-quartĬasserole dish with the 2 tablespoons of butter and set aside (I don’t ever do Heat oven to 325☏ (I usually do this step much later).

2½ tablespoons finely sliced fresh chives (optional) 15.

1½ cups panko bread crumbs (This is too much, I use 1 cup).

2½ (10 ounces) shredded white cheddar cheese.

¼ teaspoon ground white pepper (optional).

Here's my favorite, I got it out of the founding farmers cookbook. Once it is done baking, let it cool for about 10 minutes before serving.

Top with panko bread crumbs and plenty of shredded sharp cheddar cheese.

Pour cheese sauce into the casserole pan over the pasta and mix.

Once solution is heated up, add in the cheeses.

Melt butter over medium heat in a medium-sized sauce pan.

Make sure it is reasonably deep (but not too deep). Once it's done, pour into an approximately 8''x8'' casserole pan. More than 2 cups of finely shredded sharp cheddar cheese (preferably orange in color)Īn additional 1/4 to 1/2 cup of finely shredded sharp cheddar cheese (still orange in color) My boyfriend and I make it every other week.Īpproximately 8-10 oz of pasta (rotini or penne work best)Ĥ tablespoons (half a stick) of unsalted butter

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