Bake until the dish bubbles around the edges, about 15 minutes.Īdapted from "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood © Clarkson Potter 2008. 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. Mix well then sprinkle evenly over the pasta. Combine the melted butter, bread crumbs, Parmesan cheese, and parsley in a small bowl. 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. Let come to room temperature before baking. Stir together the panko, the melted butter, and the paprika in a small bowl set aside. 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. First, make the topping by tossing the panko with the melted butter in a medium bowl. cup (2 ounces) shredded cheddar cheese (see notes) Instructions. Try this delicious baked macaroni and cheese recipe- made with a buttery, crunchy topping & your favorite Cabot cheese like Extra Sharp or Smoky Bacon. This quick macaroni and cheese recipe is as simple as it is delicious. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. 1 cup panko (Japanese bread crumbs) or coarse dry bread crumbs. Macaroni and a rich cheesy sauce with crispy buttery breadcrumbs on top in under 10 minutes. For the macaroni: Preheat the oven to 350 degrees F.
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