Homemade Whole Grain Macaroni & Cheese with Panko Bread Crumb Topping
Nutritional Info
- Servings Per Recipe: 9
- 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
View full nutritional breakdown of Homemade Whole Grain Macaroni & Cheese with Panko Bread Crumb Topping calories by ingredient
Introduction
This macaroni and cheese recipe uses whole grain medium shells for extra fiber, and the base for the cheese sauce is mostly chicken broth, which cuts down on fat and calories! Another bonus: you can make this macaroni and cheese ahead of time and freeze it; the cheese stays creamy and the whole grain pasta does not get mushy like regular pasta. This macaroni and cheese recipe uses whole grain medium shells for extra fiber, and the base for the cheese sauce is mostly chicken broth, which cuts down on fat and calories! Another bonus: you can make this macaroni and cheese ahead of time and freeze it; the cheese stays creamy and the whole grain pasta does not get mushy like regular pasta.Number of Servings: 9
Ingredients
-
1/2 box (about 7 ounces) whole grain medium shell pasta
1/2 cup Panko bread crumbs (or other bread crumbs, if desired)
1/4 cup grated Parmesan cheese
1 garlic clove, minced
4 tablespoons (1/2 stick) unsalted butter, melted
3 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
2 1/4 cups chicken broth
3/4 cup heavy cream
2 cups shredded colby cheese
1 cup shredded sharp cheddar cheese
1/4 teaspoon pepper
Directions
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, either thaw in fridge overnight before cooking or 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 a freezer bag.
Number of Servings: 9
Recipe submitted by SparkPeople user LIRAEL423.
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, either thaw in fridge overnight before cooking or 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 a freezer bag.
Number of Servings: 9
Recipe submitted by SparkPeople user LIRAEL423.