Stoney Mac & Cheese
Prep Time: 20-45 mins Yield: 10 -12 Servings
Ingredients
MACARONI:
250g / 8 oz macaroni (elbow pasta)
1 tbsp (15g) unsalted butter (or 2 tsp oil)
TOPPING:
2/3 cup panko breadcrumbs (Note 1)
2 tbsp (30g) unsalted butter , melted
1/4 tsp salt
SAUCE:
4 tbsp (60g) unsalted butter
1/3 cup flour , plain / all purpose
3 cups milk , warmed (low or full fat)
2 cups freshly shredded cheese, gruyere best (followed by cheddar and Colby) (Note 2)
1 cup freshly shredded mozzarella cheese , or more other cheese of choice (Note 2)
3/4 tsp salt
SEASONINGS (OPTIONAL):
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp mustard powder
Instructions
Cook the Macaroni:
Bring a large pot of salted water to a boil.
Add the macaroni and cook according to package instructions until al dente.
Drain and set aside.
Make the Cheese Sauce:
In a large saucepan, melt the butter over medium heat.
Stir in the flour and cook for about 2 minutes, stirring constantly to make a roux.
Gradually whisk in the milk until the mixture is smooth and begins to thicken.
Add the Cheese:
Lower the heat and stir in the cheddar, mozzarella, and parmesan cheeses until fully melted and the sauce is smooth.
Add garlic powder, onion powder, salt, and black pepper to taste.
Infuse with RSO:
Remove the saucepan from heat and let it cool slightly.
Stir in the RSO to the cheese sauce, ensuring it is evenly distributed. Start with a small dose if you're unsure about the potency. For 1 gram of RSO, this recipe would yield roughly 10-20 servings, depending on the desired potency. Adjust according to your preference.
Combine and Bake:
Preheat your oven to 350°F (175°C).
Mix the cooked macaroni with the cheese sauce until evenly coated.
Transfer the mac and cheese mixture to a greased baking dish.
Optional: Top with additional shredded cheese or breadcrumbs for a crunchy finish.
Bake:
Bake in the preheated oven for 20-25 minutes or until the top is golden and bubbly.
Serve:
Allow the mac and cheese to cool slightly before serving to enjoy its full, rich flavors.