Baked Mac and Cheese
Ingredients
3 ounces butter
1/2 medium onion, chopped
1 clove garlic, minced
Kosher salt
3 ounces all-purpose flour
1 cup chicken stock
2 cups half-and-half
6 ounces smoked Cheddar, grated
3 ounces mascarpone
1 large egg
1 pound cooked macaroni
4 ounces panko bread crumbs
1/4 cup freshly chopped parsley leaves
Directions
Preheat oven to 350 degrees F.
In a medium saucepan, melt butter, add onion and garlic and sweat over medium heat for 3 minutes with a pinch of salt until vegetables are translucent and aromatic.
Add flour and stir with wooden spoon until the flour is completely incorporated with the vegetables, cooking for about 2 minutes.
Add the chicken stock 1/3 cup at a time, stirring vigorously to ensure no lumps form. Bring to boil and reduce to medium-low heat and simmer for 40 minutes.
Remove pan from heat and whisk in the half-and-half, Cheddar, mascarpone, and egg.
Toss sauce with macaroni and place in a 2-quart casserole pan. Mix bread crumbs and parsley in a small mixing bowl and sprinkle on top of pasta.
Bake at 350 for 15 minutes, or until bread crumbs are golden brown.
