Mac N Cheese

Kosher salt

16 ounces elbow macaroni, with no ridges

1 1/2 cups heavy cream

8 tablespoons (1 stick) unsalted butter

8 ounces Pepper jack cheese, grated (about 3 cups)

1 1/2 teaspoons mustard powder

1 1/2 teaspoons freshly ground black pepper

8 ounces white Cheddar cheese, grated (about 3 cups)( YOu will want to save 2 cups of cheddar if you plan on baking the Mac N Cheese)

Crispy Topping (optional)

2 tablespoons unsalted butter

1 small garlic clove, minced

3 cups panko bread crumbs

2 pinches of kosher salt

Directions

1. Bring a large pot of generously salted water to a boil. Cook the macaroni until al dente according to the package directions. Drain thoroughly and transfer to a large bowl.
2. Meanwhile, position a rack in the top third of the oven and preheat the oven to 350°F.
3. In a small saucepan, combine the cream, milk, and butter and heat over medium-low heat until warm and the butter is melted. Add the Pepper Jack,and Cheddar, mustard powder , pepper, and 1/2 teaspoon salt and stir until well combined.

You can serve it just like this out of the pan.   Or we can make it extra fancy:)

1. Pour the pasta into a 9 x 13-inch baking dish and spread evenly. Top with the Cheddar. Bake until the Cheddar is melted, about 25 minutes.
2. Meanwhile, if desired, make the crispy topping: In a large skillet, melt the butter over low heat. Add the garlic and cook until softened, about 1 minute. Add the panko and salt and toss to coat completely with the butter and garlic. Increase the heat to medium-low and toast in the pan, stirring often, until lightly browned, 7 to 8 minutes.
3. Remove the baked mac and cheese from the oven and let stand for 5 minutes. Top with the crispy topping, if using, just before serving.  
4. I do love to add Jalapeno Peppers to the Mac n Cheese before baking  to add a bit of spice
5. Also you can add your favorite Protein too.
6.  Store leftovers in a covered container for up to 3 days. Reheat in a 300°F oven.