Mac & Cheese w/ Panko Bread Crumbs
Categories: Kid Friendly, Vegetarian
Contributed by: Suzan
I got this from epicurious and it's a hit. I added mex cheese
mix it was good. I also make a few separate in the ramekins for the
boys as snacks. Not a fanny friendly dish :-O
For topping
1/2 stick unsalted butter
2 cups panko (coarse Japanese bread crumbs) or 3 cups coarse fresh
bread crumbs (from 6 slices firm white sandwich bread)
1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups)
1/2 cup grated Parmigiano-Reggiano
For macaroni and sauce
1 stick unsalted butter
6 tablespoons all-purpose flour
5 cups whole milk
1 pound coarsely grated extra-sharp Cheddar (6 cups)
1/2 cup grated Parmigiano-Reggiano
1 pound elbow macaroni
Preparation
Make topping:
Preheat oven to 400°F with rack in middle.
Melt butter, then stir together with panko and topping cheeses in a
bowl until combined well.
Make sauce:
Melt butter in a heavy medium saucepan over medium-low heat and stir in
flour. Cook roux, stirring, 3 minutes, then whisk in milk. Bring sauce
to a boil, whisking constantly, then simmer, whisking occasionally, 3
minutes. Stir in cheeses, 2 teaspoons salt, and 1/2 teaspoon pepper
until smooth. Remove from heat and cover surface of sauce with wax
paper.
Make Macaroni:
Cook macaroni in a pasta pot of boiling salted water (2 tablespoons
salt for 4 quarts water) until al dente. Reserve 1 cup cooking water
and drain macaroni in a colander. Stir together macaroni, reserved
cooking water, and sauce in a large bowl. Transfer to 2 buttered
2-quart shallow baking dishes.
Sprinkle topping evenly over macaroni and bake until golden and
bubbling, 20 to 25 minutes.
Cooks' notes:
• Topping can be made 1 day ahead and chilled, covered.
• Half of dish can be baked in 10 (6- to 8-ounce) ramekins for
children (with remaining half baked in a 2-quart baking dish for
adults).
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