Night City Mac & Cheese
Creamy cheesy gooey pasta goodness.
Equipment
- Kitchen scale
Ingredients
- 8 oz dried macaroni noodles
- 5 oz Velveeta cubed to 1/2”
- 7 oz Cheddar cheese grated (medium or sharp yellow cheddar)
- ¾ cup milk
- Big pinch of habañero salt (or kosher salt)
Optional Extras for mix-ins:
- 1 can of diced hot green chiles drained
- 12 oz Shredded pork from carnitas
- Cooked bacon diced
- Cooked hot dogs sliced
Topping:
- ¼ cup butter MELTED
- 1 cup Panko
Instructions
- Cook pasta al dente. Strain. Rinse pasta with cold water so it’s less likely to stick together. Set pasta aside.
- Preheat oven to 350 F.
- Set a large pot to low heat.
- Add the milk and salt. Gradually add both cheeses, stirring constantly, preferably with a wire whisk, until sauce is smooth.
- Add pasta and stir together until well mixed. Remove from heat.
- Gently fold in any extras (chilies, shredded pork, bacon, hot dogs, etc).
- In a separate bowl, mix the melted butter into the panko until all the panko is moistened.
- Put mac & cheese into a baking dish (or several small baking dishes) and cover the top with the buttered panko.
- Bake at 350 F until the top is crispy, about 20 minutes.
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