Created in partnership with Savour Ontario.

Prep Time: 15 minutes

Cook Time: 20 minutes

Serving Size: 6-8 servings

Ingredients

For Panko Topping:
1 cup panko bread crumb
1 ½ tbsp unsalted butter, melted
1 clove garlic, finely grated

For cheese sauce:
4 cups whole milk
3 tbsp butter, room temperature
3 tbsp flour
1 cup Balderson Marble Cheddar, grated
Fine kosher or sea salt

For assembly:
3 cups cooked macaroni, or another favorite pasta shape
Cheese sauce (from recipe)
1 cup Balderson Marble Cheddar, grated

1/2 cup mozzarella cheese, cut into small cubes

Garlic Panko Topping (from recipe)

Method

Make the garlic panko topping: In a bowl, combine melted butter, panko, and finely grated garlic. Toss with a fork until panko is coated in butter. Set aside.

Make the cheese sauce: In a large saucepan, add milk and set over medium-high heat. Using a spatula, stir constantly while the milk comes to a simmer. In a small bowl, add flour and butter. Mash together to form a paste. Once the milk is simmering, add the milk/flour paste and whisk vigorously to incorporate. Once incorporated, stir with a spatula until the milk becomes thick enough to coat the back of the spatula. Once milk has thickened, remove from heat. Add 1 cup Balderson Marble Cheddar and 1 tsp salt. Stir until cheese has melted into the milk. Taste and season with more salt if needed.

Assemble and broil: Preheat oven to highest broil setting. In a large pot, add cheese sauce and 3 cups of cooked pasta. Stir until combined. Transfer to a cast iron pan, stainless steel pan, or oven-safe glass dish. Scatter mozzarella cubes throughout the dish, pushing some into the pasta so they are not visible. Top with remaining 1 cup Balderson Marble Cheddar. Cover with garlic panko topping. Place in top rack of oven and broil for 2-5 minutes, or until cheese has melted and turned a golden brown. Serve immediately.