Bake until the dish bubbles around the edges, about 15 minutes.Īdapted from "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood © Clarkson Potter 2008. 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. First, make the topping by tossing the panko with the melted butter in a medium bowl. cup (2 ounces) shredded cheddar cheese (see notes) Instructions. Continue to cook, stirring constantly, until the sauce thickens. 1 cup panko (Japanese bread crumbs) or coarse dry bread crumbs. 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.
Bring the dish to room temperature (about 30 minutes) before proceeding with Step 3. The dish can be made through Step 2 up to one day in advance cover and refrigerate. Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Our Test Kitchen's secret to incredible macaroni and cheese is cubes of Cheddar cheese that melt as the pasta bakes, creating pockets of gooey goodness in every bite. 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. Let cool slightly before serving.For the macaroni: Preheat the oven to 350 degrees F. Bake in a preheated 400˚F oven until the cheese is bubbling and it is golden brown on top, about 20 minutes.
Sprinkle the Parmesan-bread crumb topping evenly over the macaroni and cheese. This Crock Pot Macaroni and Cheese is the creamiest, cheesiest, most addicting mac & cheese you'll ever make. Melt the remaining 2 tablespoons of butter (you can use the microwave) and mix with the Parmesan cheese, breadcrumbs, parsley, and some salt and pepper.Stir in the drained macaroni noodles, and then transfer to a baking dish. Whisk in the Cheddar, Gouda, mustard, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper, and stir until the cheese has melted and everything is evenly combined. Bake at 375 degrees Fahrenheit for about 20 minutes. Sprinkle the toasted panko over the macaroni and cheese.
Transfer your macaroni and cheese into an oven safe baking pan if needed. Add the panko to the pan, season with salt and pepper, and stir frequently until the panko is slightly golden and toasted.
Meanwhile, melt butter in a large pot over medium heat. Melt 2 tablespoons butter in a pot over medium heat. Cook macaroni according to package directions drain.Cook the pasta in boiling salted water until al dente (cooked, but still retains some bite). Recipe for Classic Mac and Cheese With Breadcrumb Topping trend 1 small onion (grated) 3 cups/12 ounces shredded sharp cheddar cheese 8 ounces elbow macaroni (cooked until not quite done and drained) 3/4 cup soft breadcrumbs Optional: 1 teaspoon garlic (minced) Steps to Make It Preheat the oven to 375 F.