Sauce:
- Kosher salt
- Vegetable oil
- 1 pound elbow macaroni or penne
- 1 quart milk
- 8 tablespoons 1 stick unsalted butter, divided
- 1/2 cup all-purpose flour
- 8 ounces Gruyere (for me standard Mac & cheese use all cheddar) grated (2 cups)
- 8 ounces extra-sharp Cheddar grated (2 cups)
- 4 ounces cream cheese cubed and at room temperature
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground mustard
Topping:
- 4 ounces extra-sharp Cheddar grated
- 2 cups corn flakes
- pinch pepper
- pinch salt
Preheat the oven to 375 degrees F. Butter a 9x13 dish and set aside.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well and pour into prepared dish.
Using a microwave or a small sauce pan, heat the milk to a simmer, making sure not to boil. Melt 6 tablespoons of butter in a large pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for 5 minutes or until the sauce is thickened. Remove from heat and stir in the cubed cream cheese until melted. Add the Gruyere, Cheddar, 1 tsp. salt, 1 tsp. pepper, and mustard. Pour the sauce into the cooked macaroni and stir well.
In a gallon ziplock bag, combine the corn flakes, salt, pepper and lightly crush. Sprinkle on the top of pasta, top with remaining cheddar cheese, and dot with reserved 2 tablespoons butter. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. Enjoy!
Calories: 775kcal | Carbohydrates: 62g | Protein: 30g | Fat: 45g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 129mg | Sodium: 698mg | Potassium: 403mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1568IU | Vitamin C: 1mg | Calcium: 678mg | Iron: 3mg