Macaroni and Cheese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound cellentani pasta
(May sub rigatoni, penne or macaroni)
4 tablespoons butter
1/4 cup all-purpose flour
3 cups milk
1 can evaporated milk 12 oz. can
1 tablespoon cornstarch
1 tablespoon Dijon mustard
1 tablespoon chicken bouillon
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon pepper
1/4-1/2 teaspoon red pepper flakes optional
4 cups sharp cheddar cheese freshly grated
6-8 slices provolone cheese
1 cup sour cream
1 cup Parmesan cheese freshly grated
Panko Topping (optional)
3/4 cup panko breadcrumbs
2 tablespoon butter
1 tablespoon extra virgin olive oil
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Directions: |
Directions:Cook pasta until al dente
Strain
Set aside
Preheat oven to 350F
Lightly grease 9x13 baking dish
Melt 1/2 cup butter in large skillet
Whisk in flour over Med Heat
Stir constantly for couple minutes
Reduce heat
Whisk in milk, mustard, cornstarch, evaporated milk and all seasonings
Stir constantly until it reaches a boil
Allow to simmer while still whisking occasionally until SLIGHTLY thick
Remove from heat and whisk in cheddar cheese until melted
Add pasta and lightly toss until evenly coated
Pour half of the macaroni and cheese into greased baking dish
Layering evenly with provolone cheese followed by an even layer of sour cream
Pour remaining macaroni over sour cream
Sprinkle with 2 cups Parmesan cheese
Panko topping
Melt 2 tablespoons of butter in olive oil over medium heated skillet
Add breadcrumbs
Stir in the parmesan cheese
Cook until crumbs become a golden brown
Sprinkle overtop the mac & cheese
Bake 25 minutes or until bubbly and inside provolone is melted,
Broil until Parmesan is golden, if not topping with panko |
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Number Of
Servings: |
Number Of
Servings:8 |
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