Homemade Whole Grain Macaroni & Cheese with Panko Bread Crumb Topping
- Number of Servings: 9
Ingredients
1/2 box (about 7 ounces) whole grain medium shell pasta1/2 cup Panko bread crumbs (or other bread crumbs, if desired)1/4 cup grated Parmesan cheese 1 garlic clove, minced4 tablespoons (1/2 stick) unsalted butter, melted3 tablespoons all-purpose flour 1/2 teaspoon dry mustard 1/8 teaspoon cayenne pepper 2 1/4 cups chicken broth3/4 cup heavy cream 2 cups shredded colby cheese 1 cup shredded sharp cheddar cheese 1/4 teaspoon pepper
Makes 8 to 10 servings (one 8"x8" casserole dish - I usually divide it up into 9 servings)
Bring 4 quarts water to boil in dutch oven over high heat. Add macaroni and cook until just al dente. Drain pasta, then spread out on rimmed baking sheet and let cool.
To make the topping, pulse the panko, parmesan cheese, garlic and 1 tablespoon butter until coarsely ground; set aside.
Heat 3 tablespoons butter, flour, mustard, and cayenne in empty pot over medium heat, stirring constantly, until golden and fragrant, 1 to 2 minutes. Slowly whisk in broth and cream and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes. Off heat, whisk in colby, cheddar, and pepper until smooth.
Stir cooled pasta into sauce, breaking up any clumps, until well combined. Pour into a greased 8"x8" pan. Sprinkle panko mixture over the top.
Bake until crumbs are golden brown and crisp and cheese is bubbling, about 15 to 20 minutes. Let cool 10 minutes before serving.
Freezing instructions: To freeze, cool prepared macaroni and cheese (minus the panko topping) to room temperature. Wrap dish tightly with plastic, cover with foil, and freeze for up to 2 months. To cook, thaw in fridge overnight before cooking then bake in oven at 325 with foil still on until thawed. Top with panko topping then bake at 375 for another 15 to 20 minutes until bread crumbs are golden brown. The panko topping can be made ahead as well and stored in the freezer in a freezer bag.
Number of Servings: 9
Bring 4 quarts water to boil in dutch oven over high heat. Add macaroni and cook until just al dente. Drain pasta, then spread out on rimmed baking sheet and let cool.
To make the topping, pulse the panko, parmesan cheese, garlic and 1 tablespoon butter until coarsely ground; set aside.
Heat 3 tablespoons butter, flour, mustard, and cayenne in empty pot over medium heat, stirring constantly, until golden and fragrant, 1 to 2 minutes. Slowly whisk in broth and cream and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes. Off heat, whisk in colby, cheddar, and pepper until smooth.
Stir cooled pasta into sauce, breaking up any clumps, until well combined. Pour into a greased 8"x8" pan. Sprinkle panko mixture over the top.
Bake until crumbs are golden brown and crisp and cheese is bubbling, about 15 to 20 minutes. Let cool 10 minutes before serving.
Freezing instructions: To freeze, cool prepared macaroni and cheese (minus the panko topping) to room temperature. Wrap dish tightly with plastic, cover with foil, and freeze for up to 2 months. To cook, thaw in fridge overnight before cooking then bake in oven at 325 with foil still on until thawed. Top with panko topping then bake at 375 for another 15 to 20 minutes until bread crumbs are golden brown. The panko topping can be made ahead as well and stored in the freezer in a freezer bag.
Number of Servings: 9
Nutritional Info Amount Per Serving
- Calories: 289.9
- Total Fat: 19.0 g
- Cholesterol: 59.5 mg
- Sodium: 520.4 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 2.8 g
- Protein: 9.1 g
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