There is no telling what we will share around here sometimes. It’s all about good food. Even if it is a recipe. Like this one.

Passed on to us by the folks at the very popular Grand Lux ​​Cafe in Atlanta. The only thing I changed was adding a little thyme to the sauce. Otherwise, enjoy.

For the Cheddar Cheese Sauce

2Tbls Butter
2 Tbls AP Flour
1 Cup Whole Milk
1/4 cup heavy cream
2 cups Medium Sharp Cheddar (I prefer Tillamook)
1/4 tsp Kosher Salt

For the Butter-Breadcrumb Mix

2Tbl Panko Breadcrumbs
2Tbl Butter, melted

For the Macaroni and Cheese

8oz Macaroni Pasta -Dried
1/2 Cup Medium Sharp Cheddar, grated
1/2 Monterey Jack Cheese,grated

For the Cheddar Cheese Sauce
·       Heat the butter in a small sauce pot set over medium-high heat until the butter is completely melted.
·       Add the flour and whisk to incorporate. Cook until the raw flour taste has been cooked away (about 1-1/2 minutes). Do not allow to turn brown. It should remain very light blond in color.
·       Slowly add the whole milk a ¼ cup at a time, whisking to prevent lumps. Then, add the heavy cream while continuing to whisk. Allow the sauce to come to a gentle boil.
·       Lower the heat. Simmer and stir occasionally to avoid burning (about 1 to 2 minutes).
·       Add the grated cheddar cheese and stir to incorporate with a wire whisk until completely melted.
·       Season with salt. Remove from the heat*
For the Butter-Breadcrumb Mix
·       In a small mixing bowl, combine the panko breadcrumbs and melted butter. Set Aside.
For the Macaroni and Cheese
·       Preheat the oven to the “broil” setting (if you do not have a broiler, set your oven to 500°F and leave your oven door slightly cracked open).
·       Cook the macaroni pasta according to the package directions. Drain and set aside.
·       Place the cooked and drained pasta into the saucepot with the cheddar cheese sauce. Using a rubber spatula, fold to incorporate.
·       Place the macaroni and cheese into a small cast iron skillet or other oven-safe ramekin or small casserole dish. Then, sprinkle the butter-breadcrumb mixture evenly over the macaroni and cheese.
·       Place your macaroni and cheese skillet into the oven until the cheese is melted and the breadcrumbs turn golden brown. Be careful not to burn the breadcrumbs.
·       Remove the macaroni and cheese from the oven. Serve and enjoy!

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Jesse Blanco

Eat It and Like It launched in Savannah, Georgia with television personality Jesse Blanco as the host. His passion for food and travel has made Eat It and Like It a two-time EMMY nominated program about contemporary and traditional Southern food.