Umami Mac and Cheese

Makes 1 9x13 baking dish

Ingredients

1 box of short cut pasta, cooked until al dente

3 tbs butter

3 tbs all-purpose flour

3-4 cups milk

1-2 tbs umami seasoning (such as thisorthis)

Salt

Pepper

1-2 cups gouda cheese, grated (+ more to sprinkle on top)

1-2 cups cheddar cheese, grated (+ more to sprinkle on top)

1 cup parmesan (+ more to sprinkle on top)

1/2 cup seasoned panko (such as this)

Olive oil or butter for the pan and to finish on top

1. Preheat the oven to 400F. Butter a baking dish on the bottom and around the sides. Set aside.

2. Make the béchamel sauce: In a large pot over medium-high heat, whisk the butter and flour until somewhat clumpy. Slowly add the milk and whisk until the slightly thickened.

3. Add the umami seasoning, a pinch of salt and pepper. Whisk.

4. Add the cheeses and whisk. Add more milk to make the sauce more runny if needed.

5. Turn the heat off and add the pasta. Mix all together.

6. Pour the pasta into the baking dish. Sprinkle some more cheese on top, and the seasoned panko. You may add a drizzle of olive oil or a bit of butter on top, so the mac & cheese will come out brown and crispy on the top.

7. Bake for 25 minutes or until bubbly around the edges and slightly browned on top. Enjoy!