There’s nothing not to love about macaroni and cheese. Creamy, cheese toast with a wonderfully crispy panko topping is always a perfect comfort food for lunch or dinner. Family favorite anytime, anywhere.
Source: Home Cooking Adventure
Ingredient
Makes about 6 servings
9 oz (250g) pasta
4 tablespoons (56g) butter
3 tablespoons (24g) all-purpose flour
2 cups (480ml) milk
1/2 teaspoon (3g) salt
Freshly ground black pepper
garlic powder, optional
1 1/2 cups (150g) Cheddar cheese, grated
1/2 cup (50g) grated Parmesan cheese
1/2 cup (50g) grated mozzarella cheese
Topping
1 tablespoon (14g) butter, melted
1/2 cup (30g) panko bread crumbs
Salt
1. Preheat oven to 375F (190C).
2. Cook pasta in salted water for 1 minute less than directed on package.
3. While the pasta cooks, in a medium saucepan, melt the butter over medium-low heat. Add flour, stir until smooth and cook for about 1 minute until bubbly. Add in the milk and stir slowly until the mixture is smooth. Add salt, pepper, and garlic powder if using and stir constantly until sauce comes to a boil and begins to thicken.
4. Turn off the heat and stir in the cheese. Add the drained pasta to the sauce and stir to coat.
5. In a small bowl, mix panko breadcrumbs with 1 tablespoon melted butter and spread over pasta.
6. Bake uncovered for 25-30 minutes until browned and bubbly.
7. Serve immediately.
