Ingredients

2 Tbl butter
2 Tbl all-purpose flour
2 cups milk, warmed in the microwave
1/2 tsp salt
1/4 tsp freshly ground Tellicherry Peppercorns
1/8 tsp ground Nutmeg*
1/8 tsp Ground Mustard
1/8 tsp Cayenne
10 oz extra sharp cheddar cheese, shredded
16 oz elbow macaroni, penne or ziti, cooked according to package directions
1 cup Panko breadcrumbs
Approx 2 Tbl Garlic Extra Virgin Olive Oil
1/2-3/4 tsp Fleur de Sel

Carbs. That was Autumn’s answer when we asked her guilty pleasure. Then she clarified: Cheesy Carbs. Mac & Cheese it is! Autumn is our Girl Saturday & Sunday. She took on the job of heading the store on weekends–and we’re the better for it. Sweet. friendly and a true believer in eating and buying local. For Autumn’s guilty pleasure, we put a twist on a classic recipe by adding a savory, crunchy topping made with panko, Garlic Extra Virgin Olive Oil and studded with little crunches of salt from Fleur de Sel. Oh, and then there’s mac and cheese underneath.

Instructions

1.Preheat oven to 375°F. In a large saucepan, melt the butter and whisk in the flour. Cook over medium heat, stirring constantly, to create a blond roux. You are looking for a very light golden brown and a nutty aroma. Whisk in the warm melt until completely incorporated and smooth. Simmer gently for while whisking constantly until thickened--about five minutes.
2.Whisk in the salt, Ground Tellicherry Peppercorns, Nutmeg, Ground Mustard and Cayenne. Stir in the cheese.
3.Directions for the Crispy Panko Topping: In a skillet set over medium heat, combine the panko, Garlic Extra Virgin Olive Oil and Fleur de Sel. Stir often to redistribute the panko in the pan. Cook until golden brown - about 7 minutes.
4.Top the Mac & Cheese with the crispy browned Panko and bake for 20 minute or until the it's nice and bubbly. Cover loosely with foil to protect the breadcrumbs from over browning.
5.Note about Nutmeg: Just about every white, creamy sauce (Alfredo, Bechamel, Cheese Sauce) benefits from a pinch of Nutmeg. The use of nutmeg in these applications goes back to classical French sauce making techniques. Nutmeg adds a layer of almost indistinguishable, but necessary, flavor to the rich sauces. It seems to help cut the richness and adds depth. Just a pinch will do. The sauce shouldn't shout, "NUTMEG!"

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