Smoky gouda adds an unexpected twist to this indulgent million dollar mac and cheese recipe.
Or better yetmake extra!
Thismac and cheese recipeis indulgent, decadent, creamy, and cheesy in the best possible ways.
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It just doesn’t get much better than that.
Layer the mac and cheese and mozzarella in the baking pan as directed.
Wrap tightly and refrigerate for up to two days, orfreeze for up to three months.
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Thaw overnight in the refrigerator if frozen, then let stand at room temperature for 30 minutes.
Top with the panko topping and bake as directed.
Reheat, covered, in a 350F oven until hot throughout before serving.
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you’re able to also reheat small portions in the microwave or on the stovetop.
Serve with a light salad, roasted or steamed vegetables, or sauteed greens.
short, curly pasta(such as cavatappi or elbow), cooked to al dente according to pkg.
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Grease a 13- x 9-inch baking dish with 1 tablespoon of the butter.
Make panko topping:
Melt 3 tablespoons of the butter in a large skillet over medium.
Stir in panko; cook, stirring often, until lightly golden and toasted, 2 to 3 minutes.
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Transfer toasted panko to a small bowl; let cool completely, about 10 minutes.
Once cooled, stir in Parmesan, Italian seasoning, and 1/4 teaspoon of the salt; set aside.
Make roux:
Melt remaining 4 tablespoons butter in skillet over medium.
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Fill baking dish:
Stir cooked pasta into mixture in skillet until evenly coated.
Add panko topping:
Sprinkle reserved panko mixture evenly over pasta mixture.
Let stand on a wire rack at room temperature for 10 minutes before serving.
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel
Pre-shredded cheeses contain anti-caking agents that can keep them from melting properly.
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel
