Baked Macaroni and Cheese with Panko Topping
Life is about balance. Some days I have Keto meals and others I have amazingly delicious and full of carbs macaroni and cheese. Last night was one of those days. I ate ALOT of macaroni and cheese and may have topped it off with some Sour Patch Kids.
The original recipe that I found was from here. I went to the store earlier this week to purchase Gruyere cheese since that was mentioned in the recipe - unfortunately it was $13 so I didn't purchase it. Instead, I used three cheeses (in the recipe below). I didn't even make any sides with this because it was filling enough for the three of us! Jace enjoyed helping me make this one and gave himself full credit for how delicious it was ;)
Ingredients:
16oz elbow macaroni, cooked 1 min short of al dente
A few Tbsp of olive oil
6 Tbsp butter
1/3 cup flour
3 cups milk
1 cup heavy whipping cream
6 1/2 cups of shredded combination of cheeses - cheddar, parmesan, and mozzarella (divided however you would like)
Salt and pepper to taste
1 1/2 cups panko breadcrumbs
4 Tbsp butter
1/4 tsp paprika
Directions:
Start by cooking the pasta in a salted pan, one minute shy of al dente according to the package instructions. Remove from the heat, drain and place in a large bowl. Preheat oven to 350 degrees. Spray a baking dish with PAM or cooking spray and set aside. Combine the shredded cheeses in a separate medium bowl and set aside.
Drizzle the pasta with several tablespoons of olive oil and stir. Set aside to cool while making the cheese sauce. To make the cheese sauce, melt 6 tablespoons of butter in a saucepan over medium heat. Whisk in flour and continue whisking for about one minute until it's bubbly. Gradually whisk in milk and heavy cream until smooth. Continue to whisk until you see bubbles on the surface. Continue whisking for two more minutes and then whisk in salt and pepper. Add three cups of cheese until smooth. Sauce should be thick.
Stir in the cooled pasta until the pasta is fully coated with the sauce. Pour half of the macaroni and cheese into a baking dish. Top with two more cups of cheese and then the remaining macaroni and cheese.
In a small bowl, combine the panko crumbs, the rest of the cheese, melted remainder 4 tablespoons of butter and paprika.
The original recipe that I found was from here. I went to the store earlier this week to purchase Gruyere cheese since that was mentioned in the recipe - unfortunately it was $13 so I didn't purchase it. Instead, I used three cheeses (in the recipe below). I didn't even make any sides with this because it was filling enough for the three of us! Jace enjoyed helping me make this one and gave himself full credit for how delicious it was ;)
Ingredients:
16oz elbow macaroni, cooked 1 min short of al dente
A few Tbsp of olive oil
6 Tbsp butter
1/3 cup flour
3 cups milk
1 cup heavy whipping cream
6 1/2 cups of shredded combination of cheeses - cheddar, parmesan, and mozzarella (divided however you would like)
Salt and pepper to taste
1 1/2 cups panko breadcrumbs
4 Tbsp butter
1/4 tsp paprika
Directions:
Start by cooking the pasta in a salted pan, one minute shy of al dente according to the package instructions. Remove from the heat, drain and place in a large bowl. Preheat oven to 350 degrees. Spray a baking dish with PAM or cooking spray and set aside. Combine the shredded cheeses in a separate medium bowl and set aside.
Drizzle the pasta with several tablespoons of olive oil and stir. Set aside to cool while making the cheese sauce. To make the cheese sauce, melt 6 tablespoons of butter in a saucepan over medium heat. Whisk in flour and continue whisking for about one minute until it's bubbly. Gradually whisk in milk and heavy cream until smooth. Continue to whisk until you see bubbles on the surface. Continue whisking for two more minutes and then whisk in salt and pepper. Add three cups of cheese until smooth. Sauce should be thick.
Stir in the cooled pasta until the pasta is fully coated with the sauce. Pour half of the macaroni and cheese into a baking dish. Top with two more cups of cheese and then the remaining macaroni and cheese.
In a small bowl, combine the panko crumbs, the rest of the cheese, melted remainder 4 tablespoons of butter and paprika.
Spread over the top and bake about 30 minutes. Serve immediately.
.jpg)
Comments
Post a Comment