baked macaroni and cheese with panko topping

They want pure, unadulterated, classic version. All good efforts but not exactly the thing people want when the craving for mac and cheese hits. This inspired me to go on and make Bacon and Brie Mac and Cheese, then Layered Italian Macaroni and Cheese. My family and my readers fell in love with that creation. So I used funky shaped pasta, better (read “French”) cheese and smoky sausage. I wanted to make a more sophisticated version of the classic macaroni and cheese with cut-up hotdogs, my husband loved so much. The first one was Cheddar and Gruyere Mac and Cheese with Polish Kielbasa, which is actually pretty damn good. So I tried to re-invent it by coming up with my own interpretations. So I wrongly assumed that macaroni and cheese, made the traditional way, was bland, stodgy and not exciting enough to repeat. Not sure why but most likely due to the fact I’ve been fed bad versions in the past. For a few brief moments, I feel like the woman of the hour. I don’t make it too often but whenever I do, a mini celebration ensues.

My husband’s always been a diehard fan and passed his passion on to the kids.

Classic recipe made easy!Ĭreamy macaroni and cheese is in our family’s top 5 dishes. Bake until the dish bubbles around the edges, about 15 minutes.Old fashioned baked macaroni and cheese, topped with crispy and buttery herb and garlic breadcrumb topping. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Add the drained macaroni to the cheese sauce and mix thoroughly.įor the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Continue to cook, stirring constantly, until the sauce thickens. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. For the macaroni: Preheat the oven to 350 degrees F.

Baked macaroni and cheese with panko topping