Preheat the oven to 400*
Ingredients:
4C whole milk
1/2C unsalted butter
1/2C flour (GF flour can be used)
1Tbs salt
2tps garlic powder
1tps paprika (plus extra for sprinkling on top)
Couple dashes cayenne
14.5 oz box pasta (regular or GF)
3C Cabot extra sharp cheddar shredded
1C parmesan shredded
1/2C panko crumbs (regular of GF)
Step 1.
Cook pasta according to box directions
Step 2.
Shred parmesan and cheddar
Step 3.
Microwave the milk until warm
Step 4.
Melt the butter in a large pot, once melted removed from heat and slowly add the flour whisking. Continually whisk until roux turns light brown. Then slowly add milk while whisking. Return to heat and cook on medium until it thickens, add salt, garlic powder, paprika and cayenne.
Step 5.
Add both cheese into the pot and stir well, add the pasta and combine.
Step 6.
Pour everything into a cast iron dutch oven, cover in panko crumbs, and 1/2C of parmesan and 1/2C cheddar, sprinkle paprika on top.
Step 7.
Bake for 25 minutes and you’re done!