Baked Mac and Cheese with a Bread Crumb Topping
Description
Why make that boxed mac and cheese when you can make it much better from scratch? This dish is creamy, cheesy with a buttery crumb topping. Yum!
Ingredients
Topping:
1/4 c. Panko bread crumbs
2 t. butter, melted
2 oz. freshly shredded sharp Cheddar cheese, about 1/2 c., lightly packed
2 T. freshly shredded Parmesan cheese
16 oz. dry macaroni
1/3 c. butter
1/3 c. flour
1 t. onion powder
2 3/4 c. milk
1/2 c. light cream
½ t. dry mustard powder
1/2 t. seasoned salt, or to taste
1/4 t. black pepper, or to taste
14 oz. freshly shredded sharp cheddar, about 3 1/2 c. lightly packed
1 1/2 oz. freshly shredded Parmesan cheese, about 1/2 c.
Directions
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Preheat oven to 400 degrees F.
Combine topping ingredients in a small bowl; set aside.
Cook the macaroni in well salted boiling water until al dente according to the package directions. It will cook more while in the oven. Drain; run under cold water; drain again; set aside.
While pasta is cooking, melt butter in a saucepan over medium heat. Stir in flour and onion powder; cook and stir for 2 minutes. Whisk in milk, cream, and seasonings over medium heat, stirring until the mixture thickens. Let boil for 1 minute while stirring.
Remove sauce from the heat; add Cheddar and Parmesan cheeses; whisk until melted. Stir in macaroni. Pour into a 9 × 13 inch casserole dish; top with crumb mixture.
Bake 20-25 minutes or just until bubbly and topping is browned. Do not overcook or it will be dry and not as creamy.
Cool for 10-15 minutes before serving.
Leftovers can be kept covered in the refrigerator for up to 5 days. Add a splash of milk or cream then reheat in the microwave or on the stovetop using low heat.
* Tips: Pre-shredded cheese is NOT recommended because it doesn't melt smoothly. Also, remove the sauce from the heat before adding in the cheese.
8 servings.
To Make in Advance: This can be prepared 2 days in advance and refrigerated before serving. If making ahead, once the sauce is mixed with the pasta, stir in a little extra cheese (about ½ cup or so) to the slightly cooled dish. This is optional but will melt as the dish bakes and help keep it creamy. Store the topping in a separate dish or sandwich bag and sprinkle on top just before baking. Remove from the refrigerator 30-60 minutes before baking. Extra baking time may be needed if it is cold from the refrigerator.