QBK’s Mac and Cheese

8 ounces macaroni or similar pasta concoction (I use gemelli or small shells to switch things up)
2 tablespoons butter
2 tablespoons flour
8 ounces heavy cream, room temperature
¼ cup milk, room temperature
Splash of white wine
At least 1 ½ cups shredded/cubed cheese, as you prefer (I usually use sharp cheddar and blue cheese crumbles, but tonight it’s cheddar, blue cheese and Italian 6 cheese Sargento shred)
4 ounces cream cheese, room temperature
Salt and pepper to taste

(Optional for panko crust:  1 cup panko crumbs, additional 2 tablespoons butter)

Preheat oven to 350 degrees.

Prepare an ice bath to shock the pasta.  Cook pasta 2 minutes less than al dente instructions on package.  Drain in colander and place the colander in the ice bath just long enough to chill it (if you leave it in too long the cheese sauce won’t stick).  Drain again and set aside in the fridge.

Grease medium-sized casserole dish.

Melt 2 tablespoons butter over medium heat.  Stir in the flour till smooth (don’t overcook), then whisk in the heavy cream, milk, and wine.  Stir this till mixture is smooth and slightly thickened.  Add shredded/cubed cheese and cream cheese, and stir till melted.  Add salt and pepper.  Stir in chilled pasta, then dump mixture into prepared casserole dish.

(Optional:  Melt additional 2 tablespoons butter in a medium saucepan.  Add panko and stir till toasted, approximately 5 minutes.  Sprinkle crumb mixture atop pasta and cheese mixture in casserole dish.)

Cover casserole and place in oven for 30 minutes, then remove cover and bake for 10 additional minutes.

To quote my baby bro, “this is the best f****n’ mac and cheese EVER.”