White Cheddar Mac and Cheese

Steps

1. Cook the 16 ounces shell pasta according to the package directions until it is just al dente. Drain the pasta and drizzle a small amount of oil over them, toss the oil in the noodles to keep them from sticking together and set aside.

2. In a large pot, melt ½ cup unsalted butter over medium heat. Whisk in ½ cup all-purpose flour to create a roux. Gradually pour in 2 cups whole milk and 2 cups heavy whipping cream. Continue to stir while bringing everything up to temp and thickening the sauce.

3. Add in 4 cups sharp white cheddar cheese, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, and cooked pasta. Stir to incorporate everything well and remove from heat.

4. Preheat oven to 400 degrees fahrenheit. Line a baking sheet with parchment paper.

5. In a bowl, mix together 1 cup Italian breadcrumbs, melted 3 tablespoons unsalted butter,1 teaspoon dried parsley, 1 teaspoon dried oregano, salt and pepper to taste. Stir to mix well.

6. Spread the breadcrumb mixture evenly across the baking sheet and bake for 5-8 minutes or until the breadcrumbs are golden brown and crispy.

7. Serve the mac and cheese with the breadcrumbs sprinkled over the top. Add more salt and pepper to taste and enjoy!