Mac And Cheese with Garlic Bread Crumbs

From Cravings


  • 1 lb pasta Shells
  • 1 t Vegetable Oil
  • 1 stick + 6 T unsalted Butter (more below too)
  • 5 T Flour
  • 5 cups Whole Milk
  • 3 cups + 1 handful grated Sharp Cheddar Cheese (orange or white)
  • 2 cups Gruyere or Swiss or Jack or Pepper Jack Cheese
  • 12 slices American Cheese
  • 1-2 t Cayenne
  • Salt/Pepper
  • 8 slices White Sandwich Bread
  • 6 Garlic cloves
  • 5 T grated Parmesan


Tip: Keep a close eye on it in the oven to prevent drying out (broiler works better). Also, this makes a lot of mac, so add milk before reheating leftovers to make it creamy again

  1. Heat salted water in a pasta pan and cook the shells until al dente
    1. Pour 1/2 T oil on the pasta when done to prevent sticking
  2. Blend the bread and chop the garlic
  3. Heat 6 T butter in a large skillet over medium heat and add garlic for 2 minutes (until garlic is just slightly browned)
  4. Add breadcrumbs and stir frequently until browned, about 10 minutes
  5. Stir in S/P and allow to cool
  6. Preheat oven to 425 degrees
  7. Grease a 9 x 13 baking dish with butter
  8. Grate cheeses and get flour + milk ready
  9. In a dutch oven, heat the stick of butter
  10. Whisk in flour until beginning to brown, about 5 minutes
  11. Whisk in milk gradually and bring to a boil
  12. Reduce heat to medium for 5 minutes
  13. Add cheeses in batches, reserving a handful of the sharp cheddar and all the parmesan
  14. Add cayenne and S/P
  15. Stir in the shells and pour into baking dish
  16. Add the parmesan to the breadcrumbs
  17. Top shells with the handful of cheddar and then the breadcrumbs
  18. Bake until top is browned, no more than 8 minutes

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