Name: Aunt Jane’s Velvety Mac and Cheese Casserole
Yield: 8
Ingredients: Topping; 4 tbsp butter; 1/2 tsp onion powder, optional; 1/2 tsp garlic powder, optional; 1/4 cup grated Parmesan cheese; 2 tsp dried thyme leaves; 1 cup panko breadcrumbs (or gluten-free breadcrumbs if needed); Pasta; 3 quarts of water; 1 tsp salt; 4 tsp chicken base or bouillon granules (gluten-free if needed); 1 lb pasta of your choice; e.g. mini penne, elbows, shells, or mini ziti (use gluten-free pasta if needed); Cheese Sauce; 2 cups half and half or evaporated milk; 1 bay leaf; 1/2 medium onion, peeled and coarsely chopped; 1/2 tsp grated nutmeg, optional; 1-1/2 tsp Dijon or other prepared mustard - you can leave this out if kids don't like it; 2 tbsp butter; 2 tbsp all-purpose flour, or sweet rice flour (for a gluten-free option); 1/2 tsp turmeric, optional (adds the bright yellow color kids like to see); Salt and ground white pepper, to taste; 3/4 cup grated Sharp cheddar cheese; 3/4 cup grated Monterey Jack cheese; 1/2 cup grated Smoked Mozzarella cheese or Mild Cheddar cheese; 1/2 cup grated Muenster cheese