Baked Mac and Cheese

Ingredients

• 3 ounces butter 
• 6 ounces cheddar smoked grated
• 1 cup chicken stock see 
• 1 pound macaroni cooked
• 1 large eggs 
• 3 ounces flour all-purpose
• 1 clove garlic minced
• 2 cups half-and-half 
• 10 servings kosher salt 
• 3 ounces mascarpone cheese 
• 0.5 medium onion chopped
• 4 ounces panko bread crumbs 
• 0.3 cup freshly parsley leaves chopped

Equipment

• frying pan
• sauce pan
• oven
• whisk
• mixing bowl
• casserole dish
• wooden spoon

Directions

1. Preheat oven to 350 degrees F.
2. In a medium saucepan, melt butter, add onion and garlic and sweat over medium heat for 3 minutes with a pinch of salt until vegetables are translucent and aromatic.
3. Add flour and stir with wooden spoon until the flour is completely incorporated with the vegetables, cooking for about 2 minutes.
4. Add the chicken stock 1/3 cup at a time, stirring vigorously to ensure no lumps form. Bring to boil and reduce to medium-low heat and simmer for 40 minutes.
5. Remove pan from heat and whisk in the half-and-half, Cheddar, mascarpone, and egg. Toss sauce with macaroni and place in a 2-quart casserole pan.
6. Mix bread crumbs and parsley in a small mixing bowl and sprinkle on top of pasta.
7. Bake at 350 for 15 minutes, or until bread crumbs are golden brown.