Image courtesy of “The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families” edited by Lisa Kingsley, Andrews McMeel Publishing. If you love this recipe, you can find more like it in “ The Dairy Good Cookbook: Everyday Comfort Foods From America’s Dairy Farm Families.” Learn more about it here or order it below today! If you love this recipe, you can find more like it in The Dairy Good Cookbook: Everyday Comfort Foods From America’s Dairy Farm Families.
#Baked mac and cheese with panko bread crumbs mac
Let the mac and cheese with panko stand for 5 minutes before serving. Broil 6 inches from the heat for 1 to 2 minutes or until golden brown. Let the mac and cheese with panko stand for 5 minutes before serving. Quickly sprinkle the panko bread crumbs over the mac and cheese. Quickly sprinkle the panko bread crumbs over the mac and cheese.
Immediately pour the cheese sauce over the cooked macaroni and toss gently to coat. Add the shredded American and Cheddar cheeses in handfuls, whisking constantly until each handful is melted before adding the next one. Add the salt, pepper, mustard, and cream cheese whisk until smooth. Cook and stir over medium heat until slightly thickened and bubbly, 4 to 5 minutes. Add the milk all at once, stirring constantly. Stir in the flour and cook, stirring constantly, for 1 to 2 minutes. Cook the onion in the hot butter until soft, 5 to 6 minutes. Meanwhile, for the cheese sauce, melt the remaining 3 tablespoons butter in a large saucepan over medium heat. Stir together the panko, the melted butter, and the paprika in a small bowl set aside.Ĭook the elbow macaroni according to the package directions in a large saucepan drain and return to the saucepan.
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