Funky Mac & Cheese

Desperate times call for desperate measures! If ever a time needed a funky Mac and Cheese, it is now. There are about a million variations you can go with dish. One that I am pretty fond of is to add cooked bacon pieces then sauté diced Pablano Peppers cooked in the bacon drippings. Drain both on a paper towel and sprinkle over the top of the dish before you add the panko. Yum!




1 lbs pasta, shells, macaroni, etc, (pretty much any pasta noodles will do except lasagna)
3 Tbs butter
3 Tbs flour
2 cups cold milk
3/4 lbs grated colby jack cheese
1/4 lbs shredded sharp Cheddar cheese
2 tsp Dijon mustard
1/3 cup white wine
~1/2 cup of Panko
Salt and Pepper to taste
1/4 cup Grated Parmesan cheese


  1. Cook the pasta according to the package directions- in salted water with a tsp of oil on top to keep it from sticking. Drain well.
  2. While the pasta is cooking, melt 3 tablespoons of butter in a large pot over medium heat. Stir in the flour to create a thick paste. Then slowly add the cold milk and Dijon mustard, and whisk the wine in these ingredients until they’re combined. 
  3. Move shelves in oven that one is 6 inches below the broiler. Turn broiler on high.
  4. Next, add the grated cheeses into the white sauce.
  5. Stir the pasta into the cheese sauce and fold it all into a big cast iron skillet or a baking dish or if you want to be very cute, individual ramekins.
  6. Sprinkle panko and real grated Parmesan cheese over the top.
  7. Place baking dish under broiler for ~3 minutes. I watch it and take it out when the top is crispy to my liking.
  8. Serve hot