Texas Baked Mac and Cheese
Servings: 8 people
Ingredients
- 2 tbsp extra virgin olive oil
- 1/4 cup very finely diced shallot
- 2 cloves garlic, minced
- 2 tbsp butter
- 1.5 tsp kosher salt, plus more to taste
- 1/2 tsp freshly cracked black pepper, plus more to taste
- 12 ounce Gluten-Free Elbow Pasta I like Jovial brand brown rice pasta
- 2 cups milk I use grass-fed whole milk
- 2 cups water
- 2.5 cups sharp cheddar cheese I like Tillamook brand
- 1/4 cup low-fat sour cream
- 1 [4 ounce] can diced green chiles, undrained
- 1/4 tsp ground nutmeg
- 1/2 tsp paprika
- 1/4 cup gluten-free panko bread crumbs I like Aleia Brand
- 1 tbsp finely chopped cilantro leaves, optional for serving
Instructions
- Preheat oven to 425 degrees F (convection mode is best if you have it).
- Heat a large pot over medium heat with 1 tbsp of the olive oil. Add the shallot and garlic and cook, stirring, until just tender, about 2 minutes.
- Add the butter, salt, and pepper and melt.
- Add the uncooked pasta, the milk, and the water and bring slowly to a boil (I keep mine over medium heat). Cook, stirring often, until the pasta is tender and most of the liquid has absorbed, about 12 minutes.
- Remove from heat and stir in only 2 cups of the shredded cheese, sour cream, the green chiles, nutmeg, and the paprika. Taste and add more salt if desired.
- Transfer the mac and cheese to a casserole dish and top with the remaining 1/2 cup of shredded cheese.
- In a small bowl, combine the panko breadcrumbs with the remaining tablespoon of olive oil. Toss until well combined, then sprinkle evenly over the mac and cheese.
- Transfer to oven and bake (uncovered) until the cheese and panko are golden brown, 8 to 10 minutes, being careful not to burn.
- Remove from oven and let cool for about 5 minutes before serving. Garnish with freshly chopped cilantro (if using), serve and enjoy!