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A baked version of the classic. Creamy and cheesy with a crunchy topping.
Preheat oven to 400ºF. Warm the milk in a large measuring cup in the microwave until just hot. Cook the pasta in a large pot of salted water until tender.
Melt butter in large sauce pan over medium heat. Add the flour, salt and pepper. Let it bubble for 1 minute until a little brown. Slowly add the warmed milk a little at a time, whisking the whole time to keep it smooth. Continue to stir constantly until mixture gets thicker and very steamy. Do not boil. It should coat the back of a spoon.
Remove from heat and stir in the dry mustard and Worcestershire sauce. Slowly add in the grated cheese (you can use any blend of cheese you like, I like old cheddar and mozzarella). Stir until all the cheese is melted. Stir in the cooked pasta.
Pour the mixture into a baking dish. Mix panko crumbs and parmesan cheese, sprinkle over the top of the pasta.
Bake in the oven for 20–25 minutes until bubbly and golden brown on top. Remove from the oven and let it sit for 10 minutes before serving.
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Sweetpea Nancy on 3.7.2011
Looks delicious, thanks for sharing the recipe. I plan on making this very soon. Macaroni & Cheese is comfort food for sure.