Wednesday, October 3, 2012

Mac'n'Cheese with Panko Topping

 This is the cheesiest, creamiest macaroni and cheese that you'll ever have!
You'll never crack open a box of Kraft mac and cheese after you've tried this one!
  • 1 Pound elbow macaroni
  • 4 Cups Milk
  • 9 Tablespoons butter, divided                               
  • 1/2 Cup flour
  • 4 Cups Sharp cheddar cheese, grated
  • 2 Cups  Montery Jack Cheese. grated
  • Hand Full of Freshly grated Parmesan cheese
  • 1 Cup panko
  • Salt  ( to taste )
  • Pepper ( to taste)
Cook the macaroni for 6-8 minutes, drain and drizzle with  a little bit of oil to keep from sticking together.  In a small pan, warm the milk ( do not bring to a boil).  Remove from heat.
In a large pan, melt the 6 tablespoons of butter, add the 1/2 cup of flour.  Whisk of low heat for 2 minutes.  Add the 4 cups of warmed milk.  Whisk the warmed milk continuously until thickened.  Should take about 2-4 minutes.  Remove from heat and stir in salt.  
 Add your 6 cups of grated cheese.  Stir until melted.
Add you cooked pasta and stir until evenly coated. 
Butter or spray a 3 quart baking dish.  Spread cheesy pasta in dish.
Melt  remaining 3 tablespoons of butter in microwave safe dish.  Add the panko crumbs and a handful of Parmesan cheese.  Mix well.
Sprinkle the panko/cheese crumbs over the pasta.
Bake in a 375 degree oven for 35 minutes until bubbly.

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