OMG Mac and Cheese

I love mac and cheese!!!  By using the chicken or veggie stock it adds a depth of flavor that you just can't get from milk.  It also makes me feel like it is a little bit better for me that it probably is.

16 oz Medium Shell Pasta (or whatever shape you have)
2 Tbsp Butter - Unsalted
2 Tbsp Flour
1 tsp Dry Mustard
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 c Chicken or Veggie Stock
1 c Milk
 2 c Triple Cheddar Blend Shredded Cheese
1/2 c Panko Bread Crumbs
Butter Flavored Cooking Spray
Kosher Salt
Fresh Ground Black Pepper

Pre-heat your oven to 400 degrees.

Bring a large pot of water to a boil.  Add a few good pinches of salt to the water (you want it to taste like the sea).  Give the water a stir to dissolve the salt.  Add the pasta and give it stir.  Cover the pot and let it cook about 3 - 4 minutes less than the package directions.  You will want the pasta to still be slightly firm so it can finish cooking in the cheese sauce.

In a medium size pot melt the butter over medium heat.  Once the butter is melted add the dry mustard, garlic powder, onion powder, a pinch or two of salt and a few grinds of black pepper.  Whisk the ingredients together.  Add the flour and whisk it to combine it with the butter mixture.  Continue whisking the butter and flour while you let it cook for 3 - 4 minutes.  Continue whisking and add the chicken or veggie stock and the milk. Once the liquids are blended in with the butter and flour reduce the heat to medium low and let it come up to a simmer, stirring occasionally.  Let the mixture simmer for about 5 minutes in order for it to thicken.  Once the sauce has thickened slow add the cheese in batches, whisking it in fully melting each batch of cheese before adding more.  Once all the cheese has been added taste the sauce.  Add any additional salt and pepper if needed.  Keep the sauce on low heat until the pasta is ready.

When the pasta is ready drain it.  Add it in batches to the sauce.  Don't ask me why, but you will have days where you just don't have enough sauce to cover all that pasta.  Refrigerate the unused pasta.  You will want the mixture to look like you have a little bit too much sauce for the pasta.  

Spray and 8"x10" casserole dish with the butter flavored cooking spray.  Add the mac and cheese to the dish.  Top the mac and cheese with the panko bread crumbs.  Gently spray the panko bread crumbs with the butter flavored cooking spray to help them brown.

Place the dish in the oven and let it cook for 15 - 20 minutes.  If after the cooking time the bread crumbs are not brown enough, place the dish under the broiler for a minute or two.  Be very careful doing this.  You can go from pale bread crumbs to burnt bread crumbs in just a few seconds.  Once the bread crumbs are to your liking, remove the mac and cheese and let it stand for at least 5 minutes before serving.

Serves 6 - 8 people.