Gourmet Baked Macaroni and Cheese Recipe
Delicious baked mac and cheese with a twist!
  1. Preheat oven to 350.
  2. Chop the onions and garlic cloves. Saute in olive oil on low to medium-low until the onions are soft and translucent. Add the garlic towards the end of this process, so it doesn’t get burned. Chop the olives and artichokes and add to the mix, sauteing with the onion. Add the capers. Keep on low while you’re cooking the penne and the sauce.
  3. Boil the penne according to instructions. Set aside.
  4. Make the sauce. You’ll start out by creating a “roux” with the flour and butter. Melt 2 tablespoons of butter on low. Then mix in the flour until it’s all congealed. Slowly add the milk, with the burner on low to medium-low so you don’t burn the mix. This will take awhile. Keep stirring periodically and keeping a close eye on the sauce. Let it heat and stir until the mix sickens to a mac-and-cheese sauce consistency. Add the white wine. (You may need to add a little extra flour if the wine thins out the mixture too much.) Add the mustard (3 quick squeezes), garlic powder, pepper, salt, red pepper flakes, and Italian seasoning to taste. Make sure the sauce is really hot, and then add the cheese. This will further thicken the sauce. Stir and stir until the cheese is completely melted into the sauce. Pour the saute mix into the sauce and mix really well.
  5. Now, pour the penne into a baking dish. Pour the sauce on top and mix it all up really well.
  6. Sprinkle Panko on top and then either pour a little melted butter on top of that or spray some “I Can’t Believe It’s Not Butter” on top. Bake in the oven on 350 for 15 minutes. You’re done and ready to eat a delicious meal!
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