Texas Baked Mac and Cheese

Texas Baked Mac and Cheese

from thedefineddish.com
25 min

Ingredients

  • 2 tbspextra virgin olive oil
  • ¼ cupvery finely diced shallot
  • 2 clovesgarlic, minced
  • 2 tbspbutter
  • 1 ½ tspkosher salt, (plus more to taste)
  • ½ tspfreshly cracked black pepper, (plus more to taste)
  • 12 ouncegluten-free elbow pasta (i like jovial brand brown rice pasta)
  • 2 cupsmilk (i use grass-fed whole milk)
  • 2 cupswater
  • 2 ½ cupssharp cheddar cheese (i like tillamook brand)
  • ¼ cuplow-fat sour cream
  • 14 ounce] can diced green chiles, undrained
  • ¼ tspground nutmeg
  • ½ tsppaprika
  • ¼ cupgluten-free panko bread crumbs (i like aleia brand)
  • 1 tbspfinely chopped cilantro leaves, (optional for serving)

Directions

  1. 1

    Preheat oven to 425 degrees F (convection mode is best if you have it).

  2. 2

    Heat a large pot over medium heat with 1 tbsp of the olive oil. Add the shallot and garlic and cook, stirring, until just tender, about 2 minutes.

  3. 3

    Add the butter, salt, and pepper and melt.

  4. 4

    Add the uncooked pasta, the milk, and the water and bring slowly to a boil (I keep mine over medium heat). Cook, stirring often, until the pasta is tender and most of the liquid has absorbed, about 12 minutes.

  5. 5

    Remove from heat and stir in only 2 cups of the shredded cheese, sour cream, the green chiles, nutmeg, and the paprika. Taste and add more salt if desired.

  6. 6

    Transfer the mac and cheese to a casserole dish and top with the remaining 1/2 cup of shredded cheese.

  7. 7

    In a small bowl, combine the panko breadcrumbs with the remaining tablespoon of olive oil. Toss until well combined, then sprinkle evenly over the mac and cheese.

  8. 8

    Transfer to oven and bake (uncovered) until the cheese and panko are golden brown, 8 to 10 minutes, being careful not to burn.

  9. 9

    Remove from oven and let cool for about 5 minutes before serving. Garnish with freshly chopped cilantro (if using), serve and enjoy!