Corned Beef Mac And Cheese

Directions

• Preheat an oven to 350 degrees.
• Bring a pot of water to a boil. Add a large pinch of salt to the water. Add the elbow macaroni and cook until al dente, about 8 minutes. Drain the pasta in a colander and set aside.
• Heat a large sauce pot or Dutch oven over medium heat. Add the butter and melt. Add flour and whisk until a paste forms. Cook for 2–3 minutes. Add the milk in a continuous stream while whisking, making sure to scrap any of the paste from the bottom and corners of the pan. Continue whisking until all milk is added then let the mixture come up to a simmer. 
• Add the American cheese and cheddar cheese in phases, whisking in-between additions until the cheeses melt. Continue whisking until a smooth cheese sauce forms. 
• Add the dashes of hot sauce, mustard, garlic powder, salt and pepper to the cheese sauce and whisk to incorporate. 
• Add the cooked pasta, cooked corned beef and shredded gruyere or Swiss to the cheese sauce and mix until all the pasta is evenly coated. 
• Grease a 9×13 inch baking dish with butter or oil. Add the mixture to the dish. Top the mixture with panko breadcrumbs. 
• Bake in the oven until the top is browned and bubbling, about 40 minutes. 
• Let the mac and cheese rest for 15 minutes, then serve. .