Mac N Cheese

Prep Time: 10 minutes
Cook Time: 1 hr

Ingredients
  • 1 pound shell pasta
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 2 teaspoons powdered mustard
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1/2 cup 100% Pure Mighty Cricket Powder
  • 6 cups milk
  • 2 teaspoons kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 large egg
  • 4 ounces Monterey jack cheese
  • 4 ounces mozzarella
  • 12 ounces sharp cheddar divided
  • 1/2 cup panko

Directions

  1. Pre-heat the oven to 350 degrees.
  2. Shred the cheeses, keeping some cheddar off to the side for the topping.
  3. Cook the pasta al dente. Rinse and let cool. 
  4. Add the butter to a large stockpot and melt on medium-low heat.
  5. Add the flour, mustard, cayenne, paprika, and cricket powder and stir together until fully combined.
  6. Add the milk slowly while stirring.
  7. Add in the salt and pepper and cook for an additional 5 minutes.
  8. Turn off the heat.
  9. Remove 1 cup of the milk  mixture and let cool in the fridge. Add the egg to the cooled milk and whisk it well until fully combined.
  10. Turn the heat on the pot back on to medium-low.
  11. Slowly pour the egg and milk mixture into the rest of the milk while stirring
  12. Add in the Monterey jack, mozzarella and 1 cup of the sharp cheddar and stir.
  13. Add the cooled macaroni back into the pot and toss with the cheese sauce.
  14. Pour into a 9x13 baking dish and top with the remaining 2 cups of shredded cheddar cheese and panko.
  15. Bake for 30 minutes, uncovered.