Bone Suckin’ Macaroni & Cheese
2023-04-06- Cuisine: American, Thanksgiving
- Course: Lunch, Side, Snack
- Skill Level: Beginner
-
Add to favorites
- Yield: 8
- Servings: 8
- Prep Time: 30m
- Cook Time: 30m
- Ready In: 60m
Related Recipes:
-
Bone Suckin’ Sauce BBQ Chicken Dip
-
Bone Suckin’ Sauce South Western Chicken Dip
-
Bone Suckin’ Hot Honey Pull Apart Bread
-
Bone Suckin’ Salmon Steaks
-
Bone Suckin’® Boston Butt
Ingredients
- Bone Suckin’® Chicken Seasoning & Rub, 1 Tbsp
- Elbow Macaroni, 1 lbs
- Unsalted Butter, 1/2 cup
- All Purpose Flour, 1/4 cup, plus 2 Tbsp
- Whole Milk, 4 cups
- Dry Mustard, 1 1/2 tsp
- Cayenne, 1/8 tsp
- Extra Sharp Cheddar, 1 1/2 cups
- Gruyère Cheese, 1 1/2 cups
- Parmesan Cheese, 1 1/3 cup
- Panko (Japanese Bread Crumbs), 1 cup
- Sea Salt and Pepper
Method
Step 1
In a heavy saucepan, melt the butter over a moderately low heat. Add Bone Suckin’® Chicken Seasoning & Rub and flour. Cook a Roux by whisking the melted butter, flour and Bone Suckin’® Chicken Seasoning & Rub together for at least 3 minutes. Pour in the milk in a slow stream, constantly whisking (to prevent scalding) and bring to a boil. Add the mustard, cayenne, salt and pepper. Let the sauce simmer and thicken for 3 minutes.
Step 2
Fill a large stockpot with water. Sprinkle some salt in the pot, then bring the salted water to a boil, add the pasta, cook for 7 minutes and then drain well. In a small bowl, combine the bread crumbs and 1/3 cup of Parmesan cheese. In a large bowl, mix together macaroni, cheddar cheese, Gruyere and Parmesan. Add the sauce and then transfer to an oven-safe dish. Top with the Panko/Parmesan mixture.
Step 3
Bake the Macaroni and Cheese in the oven at 350˚ F for 25 to 30 minutes or until the topping is golden and bubbling. Recipe serves 8 to 10 as a side dish. Enjoy!
Featured in this Recipe
