Panko Topped Mac And Cheese Food

CRUNCH-TOPPED MAC AND CHEESE

Steps:

• Melt 1 tablespoon butter in a medium skillet over medium heat. Add the paprika, turmeric and panko and cook, stirring, until the panko is lightly toasted, about 3 minutes; transfer to a small bowl and set aside for topping.
• Bring a large pot of salted water to a boil. Add the carrots and cook until tender, 10 minutes; remove with a slotted spoon and transfer to a blender.
• Add the macaroni to the pot and cook as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Add half of the reserved cooking water to the blender with the carrots and puree until smooth.
• Melt the remaining 1 tablespoon butter in a medium saucepan over medium heat; whisk in the flour and mustard powder and cook, whisking, 1 minute. Whisk in the evaporated milk and carrot puree; simmer, whisking, until slightly thickened, about 5 minutes. Stir in the cheeses until melted. Add the pasta and stir to coat, adding the remaining cooking water as needed to loosen the sauce. Season with salt and pepper. Divide among bowls and top with the panko mixture.

PANKO-TOPPED MAC AND CHEESE

Steps:

• Preheat oven to 350°F.
• To prepare panko topping, combine panko and 2 tbsp melted butter; set aside.
• Melt 1/4 cup butter in a large saucepan over medium heat until bubbly. Add flour and cook, stirring, for 5 minutes. Add heated milk, 1 cup at a time, whisking until mixture is smooth. Bring to a boil.
• Reduce heat and simmer, uncovered, stirring frequently until slightly thickened, about 5 minutes. Add cauliflower, salt, pepper, cayenne pepper and nutmeg; stir to combine. Add cheeses, stirring until melted. Remove from heat. Add cooked macaroni and stir to combine.
• Spoon macaroni mixture into a greased 9x13 inch baking dish. Sprinkle with panko topping.
• Bake, uncovered, until macaroni mixture is bubbly and panko topping is golden brown, about 20 minutes.

BEST-EVER MACARONI AND CHEESE

Steps:

• Heat the oven to 350 degrees.
• Toss the panko bread crumbs with melted butter on a small baking pan. Toast the bread crumbs until lightly browned about 10 minutes. Set aside to cool.
• In a large saucepan, heat the butter over medium heat until melted, then stir in the flour. Heat and stir until the mixture is smooth and bubbling about 2 minutes. Remove from heat and whisk in the milk. Add the seasonings (next 6 ingredients).
• Heat and stir to boiling, then reduce heat to a low simmer and cook, stirring occasionally, for 30 minutes. Remove the bay leaf.
• Stir in 3 cups of the cheddar cheese and all the Gruyere until melted. Pour the sauce over the cooked macaroni in a large bowl, stirring until all the macaroni is coated.
• Pour the macaroni into a well-greased 9x13 baking pan. Drizzle heavy cream around the edges of the casserole. Sprinkle on the remaining 1 cup of cheddar cheese. Top with the panko crumbs and cover the casserole.
• Bake 20 minutes. Remove the cover and bake an additional 10 minutes.