Baked Macaroni and Cheese |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 18 |
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This is a combination of different recipes I have tried. =) If you can't find the panko crumbs, regular bread crumbs will do just fine. Ingredients:
1 lb elbow macaroni |
3 tablespoons butter |
3 tablespoons flour |
1 teaspoon dry mustard |
1/4 teaspoon cayenne pepper |
3 cups milk |
1 large egg |
2 1/2 cups sharp cheddar cheese, shredded |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
2 tablespoons butter |
1 cup panko breadcrumbs |
1/4 cup sharp cheddar cheese, shredded |
1/4 cup parmesan cheese, shredded |
Directions:
1. Preheat the oven to 350 degrees.
2. In a large pot of boiling, salted water cook the pasta for 6 minutes.
3. While the pasta is cooking, in a separate pot melt the butter. Whisk in the flour and dry mustard and keep stirring for about 5 minutes. Slowly add the milk and keep stirring. Simmer for about 10 minutes. Put about 3/4 cup of sauce in a bowl and temper in the egg when it has cooled slightly. Add this mixture back to the sauce along with 2 1/2 cups of shredded cheddar cheese. Season with salt and pepper. Fold the macaroni into the mixture and pour into a 2 quart buttered casserole dish.
4. Melt the remaining 2 tablespoons of butter in a small saucepan. Add the panko crumbs and remaining cheeses. Spread this mixture over the top of the macaroni and cheese.
5. Bake for 30 minutes. Remove from oven and rest for 5 minutes before serving.
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