Serves 12 or more
12 to 16 ounces elbow macaroni
4 tablespoons butter
4 tablespoons flour
4 cups low fat milk
Salt and pepper, to taste
3 tablespoons garlic powder
Pinch of red chile pepper flakes
8 ounces shredded low-fat mozzarella, divided
10 ounces shredded sharp cheddar, divided
8 ounces shredded “quattro formaggi” blend of asiago, provolone, fontina, Parmesan, divided
8 ounces shredded Monterey jack and/or mild cheddar, divided
3 ounces grated Parmigiano Reggiano, divided
1 cup mozzarella, divided
1 cup shredded sharp cheddar, divided
½ cup panko breadcrumbs
Olive oil drizzle
Garlic salt, salt and pepper, to taste
½ cup Parmigiano Reggiano
½ cup minced fresh parsley
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions.
Meanwhile, start your roux: In a large, heavy-bottomed saucepan set over medium heat, melt the butter, cooking until it begins to brown slightly at the edges. Add the flour and stir it into a thick paste. Stirring continuously, cook it for a minute or two. Using a whisk, start adding a little milk, whisking until smooth. Whisk in the rest of the milk and cook, stirring, until the mixture thickens into a smooth creamy béchamel, which will be the base for the cheese sauce.
Season the bechamel with salt, pepper, garlic powder and chile flakes. Add half the mozzarella, cheddar, quattro formaggi, jack-cheddar mixture and Parmigiano Reggiano, stirring until melted. Taste and adjust seasoning, if needed.
Heat oven to 420 degrees. Grease a baking pan.
Drain the pasta and transfer it to an empty pot, set over medium heat. Drizzle in some olive oil and add the rest of your cheese. Cook, stirring, until the cheese starts melting into the pasta. Pour your cheese sauce onto the mac and stir until well combined (add a little water if the mixture is too thick).
Pour the mixture into the prepared pan. Sprinkle some sharp cheddar and mozzarella on top. In a small bowl, combine the panko with a drizzle of olive oil and garlic salt, salt and pepper to taste. Add some Parmigiano Reggiano. Sprinkle the panko topping over the mac, and sprinkle some more cheese on top. Bake until the top is golden brown and crisp. Sprinkle with parsley and serve.
— Courtesy Kathy Fang, Fang restaurant and myfangalicious.com
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Source:: The Mercury News – Lifestyle