Homemade Alpine Mac and Cheese

Ingredients

8 oz. pasta shells

2.5 tablespoons butter, plus 1 tablespoon butter, melted

½ cup Panko breadcrumbs

¼ cup grated parmesan

1 tablespoon fresh parsley, minced

3 tablespoons flour

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon mustard powder

Pinch of cayenne

2.5 cups milk

¼ teaspoon Worcestershire sauce

1 cup shredded white cheddar cheese

1 cup shredded Alpine Style cheese (we suggest: Roth Grand Cru or Uplands Pleasant Ridge)

Directions

Cook pasta according to package directions, drain and set aside.

In a small bowl combine Panko, parmesan, 1 tablespoon melted butter, and fresh parsley, set aside.

In a saucepan, melt 2.5 tablespoons butter.  When butter is just melted whisk in flour, salt, garlic powder, mustard powder, and cayenne.  Cook over medium heat, whisking constantly 2 to 3 minutes until flour begins to smell fragrant and just begins to brown.

 Stir in milk and Worcestershire sauce and bring to a boil, stirring constantly.  Reduce heat and simmer until sauce thickens approximately 5 minutes.

Remove from heat and stir in shredded cheese, stir until cheese is melted and combined and sauce is smooth.  Then add in noodles and return to cook on low heat 4 to 5 minutes or until the mixture is well combined and heated through.

Pour into an 8 x 8 casserole. Top with Panko and place in a broiler for 5 minutes or until crumbs are golden brown. 

Serve immediately.