By Elizabeth Stark
The search for the perfect mac and cheese recipe is a definite passion of mine. Recently, for a fast family dinner I put together this creamy macaroni and cheese topped with a mixture of panko breadcrumbs and Parmesan cheese and loved the results. Corkscrew-shaped cavatappi pasta is surrounded by a creamy, sharp cheese mixture and topped with a crunchy, savory panko Parm topping. I’m hooked, and hope you will be too!
Read More Recipe:
Salty & Delicious Bacon Mac and Cheese
Grilled Chicken and Applewood Smoked Bacon Mac and Cheese
Panko Parmesan-Topped Macaroni and Cheese
serves 6
Ingredients
- 1/2 lb. Cavatappi (or other preferred pasta)
- 4 tablespoons plus 1 tablespoon room temperature unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 teaspoons plus 1 teaspoon sea salt
- 3 cups cheddar, grated
- 1/2 cup Parmesan, grated
- 1/4 cup panko breadcrumbs
Directions
- Preheat the oven to 375 degrees. Butter a medium-sized 11 x 7 inch baking dish and set aside.
- Fill a large stock pot with water and bring to a boil. Add 2 teaspoons sea salt and the pasta. Cook to al dente, about 5 – 6 minutes. Drain and add to the prepared baking dish.
- Meanwhile, melt 4 tablespoons butter in a medium-sized pot over medium-high heat. Whisk in the flour, and then slowly whisk in the milk so that you maintain the thickness of the mixture. Turn heat to low, and stir mixture for 3 minutes. Add 1 teaspoon of sea salt, all of the cheddar, and 1/4 cup of parmesan, and stir to incorporate.
- Pour the cheese mixture over the pasta, stir gently, and set in the oven. Bake for 30 minutes.
- While the mac is baking, combine the remaining Parmesan, panko, and butter using your fingers to mix the butter with the cheese and panko. Set aside.
- Remove baking dish from oven and sprinkle the panko Parm topping over the top. Bake for another 15 minutes or until the cheese is bubbling and the top is a light golden brown.
- Remove from oven, cool for 5 minutes, and serve.
