Madeleine's Mac and Cheese

Notes:

Sometimes instead of frozen veggies, I add cooked broccoli florets -- it makes it look like pesto, but it still tastes the same. Because of all the things you can mix in, it can be a full, one-pot meal, or just a side! Makes 8 full-meal servings. It is easily frozen after cooking. Perfect for potlucks! Adapted from Debra Steppel, my mother's, recipe, and this one from RecipeTinEats.

Ingredients:

• 1 package (16 oz) pasta (I prefer rotini because the cheese gets into all the little crevices)

• 6 Tbsp unsalted butter, separated into 4 Tbsp and 2 Tbsp

• 8-10 cloves fresh garlic, finely diced

• ⅓ cup all-purpose flour

• 3 cups milk

• 1 ½ cups shredded extra sharp cheddar cheese

• ¾ cup shredded mozzarella cheese

• ¼ cup shredded Parmesan cheese

• 2 Tbsp grated Parmesan cheese

• ½ cup Italian seasoning breadcrumbs (Panko also works, but I prefer extra seasoning)

• 8 oz frozen peas and carrots (ok to be straight from the freezer)

• ½ tsp cayenne powder, adjust to taste

• 1 tsp Old Bay seasoning

• 1 Tbsp dried basil

• 1 Tbsp dried oregano

• ½ tsp Cajun seasoning

• 1 tsp Frank’s Red Hot, adjust to taste

• 1 Tbsp onion powder

• 1 Tbsp garlic powder

• salt, black pepper to taste

• Optional: 12 oz. canned artichoke hearts (the seasoned ones from Costco are best, but any can is fine. Cut into quarters, so they are bite-sized.), handful of bacon bits (use real bacon. Soy and turkey bacon bits just aren’t as magical. I don't generally add bacon because I think it's too salty.)

Instructions:

1. Preheat oven to 350 F. Cook pasta according to package instructions, drain, and set aside.

2. Grease a 9”x13” pan or Corelle casserole dish generously with cooking spray or butter.

3. In a large saucepan or large Dutch oven, melt 4 Tbsp butter over medium heat. When fully melted, add diced garlic cloves. Stir until they have become soft.

4. Add flour and cook, stirring constantly, until it is a smooth paste.

5. Add 1 cup of milk and stir to dissolve the paste into the milk. Repeat twice with remaining milk, stirring until lump-free.

6. Add the seasonings, minus salt and pepper. Stir for 5-8 minutes until you can draw a clean path with your finger through the sauce on the back of the spoon.

7. Remove from heat and stir in cheddar, mozzarella, and shredded Parmesan cheeses. Mix into sauce mixture until cheese is melted.

8. Add frozen vegetables (artichokes and/or bacon bits as well, if desired).

9. Mix pasta and sauce together (use the bigger of the two pots you cooked them in). Add salt and pepper to taste.

10. Pour mixture into 9”x13” pan, and mush it around until it is even and flat.

11. Melt 2 Tbsp butter in the microwave in a small mixing bowl.

12. Add breadcrumbs and grated Parmesan to the butter, and mix until consistent.

13. Sprinkle the topping over the filled pan, covering every part evenly.

14. Bake uncovered for 35-45 minutes, or until top has become golden brown.

15. Serve immediately, or let cool to room temperature before freezing.