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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8 comments :

  1. Sounds wonderful. I love the idea of having a crunchy crust, that's usually my favorite part. Thank you for sharing the recipe at The Really Crafty Link Party. Pinned!

    ReplyDelete
    Replies
    1. That's my favorite part too! I'm actually not a huge fan of mac and cheese but I do enjoy this dish.

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  2. Oh wow, I would love to make this. I love macaroni cheese but never make it very often as my Husband is not really a fan. I need to try this it looks so nice :) Thanks for sharing at Creative Mondays.

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    Replies
    1. I'm not a huge fan myself but my boys and husband all love it and ask for me to make it every now and then.

      Delete
  3. I love Mac N Cheese and your recipe looks delicious! Thanks so much for sharing your awesome post with us at Full Plate Thursday. Hope you have a great St. Patrick’s Day and come back to see us real soon!
    Miz Helen

    ReplyDelete