This creamy, comfort food classic is perfect for a casual family meal or an indulgent night in. For a Southern spin, try it alongside our beer braised collard greens or tender pork chops.
Preheat the oven to 500°F/250°C (high) or set to broil.
Preheat the pot to 300°F/150°C (medium-low) and add the butter. Melt the butter completely.
Cook the shallots for 1 minute, stirring frequently until fragrant.
Cook the garlic for 30 seconds, stirring continuously.
Cook the flour for 1 minute, stirring continuously until it is a pale golden color.
Whisk to combine.
Reduce the temperature to 215°F/110°C (low) and simmer for 10 minutes to thicken. Whisk frequently.
Reduce the temperature to 205°F/95°C (low) and continuously whisk the cheese in for 5 minutes and 30 seconds until it has completely melted.
Strain the sauce through a fine mesh strainer and return to the pot.
Add the cooked pasta to the sauce and heat through for 4 minutes at 205°F/95°C (low).
Stir in the sliced chives.
Place the casserole dish on the middle rack. Toast the panko for 3 minutes or until golden brown. If you prefer your mac and cheese darker, you can cook it for a few more minutes.
Remove from the oven and place on a heat proof surface.
Garnish with the remaining chives and serve immediately.
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