Bake until the dish bubbles around the edges, about 15 minutes. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs.

Add the drained macaroni to the cheese sauce and mix thoroughly.įor the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Continue to cook, stirring constantly, until the sauce thickens. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. Remove from the oven, and serve immediately.For the macaroni: Preheat the oven to 350 degrees F. Or microwave individual portions for 1-2 minutes, until warm. Heat at 350 degrees Fahrenheit until warmed through, about 20 minutes or so. To reheat, place mac and cheese in a baking dish and cover with aluminum foil. Place in the oven, and bake until panko is golden brown, about 30 minutes. Leftovers can be stored in the fridge, in an airtight container, or covered with foil. Sprinkle the panko blend generously on top, then add thyme sprigs. Pour the mixture into a casserole dish.Add the cooked macaroni, and combine until noodles are coated. This creamy and fast mac and cheese recipe is made with both cheddar pub cheese and shredded cheddar cheese for a deliciously rich and indulgent dinner recipe that's ready in about 20 minutes Print. Stir in the thyme, garlic powder, salt, and pepper to taste.If the sauce becomes too thick, add more milk. Add the fontina, and allow to melt into the sauce, stirring frequently to avoid burning. Add the cheddar, and stir until combined. Add the mozzarella, and stir until smooth.Allow to thicken slightly, about 3 minutes. Whisking constantly, add the milk 1 cup at a time, incorporating into the roux until smooth.In a large bowl, toss together the pasta. Whisk in the flour, and mix constantly until smooth and golden. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. In a large saucepan or deep skillet over medium heat, melt the remaining 4 tablespoons of butter.In a small bowl, mix the panko with 2 tablespoons melted butter, and a pinch of salt until moist.Cook the pasta according to the package instructions - just under al dente.

Easy baked white mac and cheese recipe