Golden Ratio Mac & Cheese
We still haven't found what the Golden Ratio isn't good on. After one of my uncles told me that he was using the Golden Ratio in his grilled cheese sandwiches, I had the idea to do a mac & cheese with it. And it was perfect! Thanks Roy.
Ingredients
- 12 oz Elbow Macaroni
- 7 TBSP Unsalted Butter Divided 1,2,4 TBSP
- 3/4 Cup Panko Bread Crumbs
- 1 tsp Tucker’s Golden Ration Season-All
- 1/3 Cup All Purpose Flour
- 3 Cups Half & Half or Milk
- 3 cups Shredded Cheese This is your choice of chesse, but I like a mixture of mild cheddar and mozzarella
Instructions
- Preheat oven to 350 degrees.
- Boil macaroni in a large pot according to box directions. Remove macaroni from heat, drain and coat with 1 TBSP of butter. By coating the macaroni in butter it will absorb less moisture when we put it in the oven later.
- Melt 2 TBSP of butter in a small pot. Once melted remove from heat and mix in Panko and 1/4 tsp of Golden Ration. Set aside until final assembly.
- Melt 4 TBSP butter in a medium to large pan over medium heat. Once melted, add flour and cook for 1 minute stirring constantly with whisk. Add 3/4 tsp of Golden Ration and cook for another minute, stirring constantly. Slowly add milk 1 cup at a time while stirring. Cook for 7-8 minutes after all milk has been added. (You just created a Bechamel sauce!)
- Remove from heat and add cheese to thickened sauce and stir.
- Add cheese sauce to cooked macaroni and fold to coat thoroughly.
- Add Mac and cheese to 9×9 baking dish and coat with Panko.
- Bake on top rack for 25 minutes.
- Allow to cool for 5-10 minutes. Enjoy.
Leave a Reply