Sunday, January 29, 2017

Creamy Macaroni and Cheese with a Crunchy Crust

I have been searching for a few years for the perfect macaroni and cheese recipe.  While I enjoy most types of macaroni and cheese I find that most recipes usually fall a bit short of my expectations.

I like a macaroni and cheese that is creamy and cheesy but I also want lots of flavor and a bit of a crunchy crust.  

I think I may have finally created my perfect recipe!



After reading so many recipes and combining components of a few different recipes I decided to whip up a test batch.

Creamy Macaroni and Cheese With a Crunch Crust Ingredients:

For the creamy mac and cheese:

1 lb. pasta, cooked and drained. 
4 Tbsp. butter
1 tsp. minced garlic
4 Tbsp. flour
3 cups milk
1 cup 1/2 & 1/2
1 Tbsp yellow mustard
1 tsp onion powder
1 tsp parsley
1 tsp salt
Dash of pepper
2 cups sharp cheddar cheese, shredded
2 cups "pizza" cheese; our bag was a combination of Mozzarella and Provolone

For the crunchy topping:
1/2 cup sour cream
2 Tbsp. butter, melted
2/3 cup panko crumbs
1/4 cup Parmesan cheese

First I cooked up the noodles according to the package directions.  Drained the noddles and put them in a 13 x 9 pan.


On the stove I melted the 4 tablespoons of butter and sauteed the minced garlic a few minutes until fragrant.  I then added the 4 tablespoons of flour to make a roux.  I slowly added the milk and the 1/2 and 1/2 making sure to continue stirring well throughout each addition.  I added the mustard, onion powder, parsley, salt and pepper and continued cooking over medium heat, stirring frequently, until it had thickened.


Once it had thickened, like this:


I then added the shredded cheese to the milk mixture and continued stirring until ALL the cheese was melted. 


I poured all of the cheese mixture over the noodles and mixed well then flattened all the noodles back into the pan nice and neatly.


I spread a light layer of sour cream over it all.


I melted 2 tablespoons of butter in the microwave and added 2/3 cups Panko crumbs, stirring them until all the crumbs were coated in butter.  Then I spread the crumbs over the pasta and sprinkled it all with 1/4 cup Parmesan cheese.


I popped the whole macaroni and cheese casserole in the oven at 350 for 30 minutes until the cheese was bubbly and crumbs had turned a light golden brown. 


It was nice and hot and gooey and with that added crunch of the crumbs-- YUM! 



Creamy Macaroni and Cheese With a Crunch Crust Ingredients:

For the creamy mac and cheese:

1 lb. pasta, cooked and drained. 
4 Tbsp. butter
1 tsp. minced garlic
4 Tbsp. flour
3 cups milk
1 cup 1/2 & 1/2
1 Tbsp yellow mustard
1 tsp onion powder
1 tsp parsley
1 tsp salt
Dash of pepper
2 cups sharp cheddar cheese, shredded
2 cups "pizza" cheese; our bag was a combination of Mozzarella and Provolone

For the crunchy topping:
1/2 cup sour cream
2 Tbsp. butter, melted
2/3 cup panko crumbs
1/4 cup Parmesan cheese

1. First I cooked up the noodles according to the package directions.  Drained the noddles and put them in a 13 x 9 pan. 

2. On the stove I melted the 4 tablespoons of butter and sauteed the minced garlic a few minutes until fragrant.  I then added the 4 tablespoons of flour to make a roux.  I slowly added the milk and the 1/2 and 1/2 making sure to continue stirring well throughout each addition.  I added the mustard, onion powder, parsley, salt and pepper and continued cooking over medium heat, stirring frequently, until it had thickened.

3. Once it had thickened, I then added the shredded cheese to the milk mixture and continued stirring until ALL the cheese was melted.

4. I poured all of the cheese mixture over the noodles and mixed well then flattened all the noodles back into the pan nice and neatly.  I spread a light layer of sour cream over it all.

5. I melted 2 tablespoons of butter in the microwave and added 2/3 cups Panko crumbs, stirring them until all the crumbs were coated in butter.  Then I spread the crumbs over the pasta and sprinkled it all with 1/4 cup Parmesan cheese.

6. I popped the whole macaroni and cheese casserole in the oven at 350 for 30 minutes until the cheese was bubbly and crumbs had turned a light golden brown.

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