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Ingredients
0 servings
kosher salt
16 ounceselbow macaroni
with no ridges
1 ½ cupsheavy cream
½ cupmilk
8 tablespoonsunsalted butter
8 ouncesprocessed cheese
such as Velveeta, cut into 1-inch cubes
8 ouncesCooper cheese
grated
8 ounceswhite Cheddar cheese
grated
1 ½ teaspoonsfreshly ground black pepper
Crispy Topping
Instructions
Step 1
Bring a large pot of generously salted water to a boil. Cook the macaroni until al dente according to the package directions. Drain thoroughly and transfer to a large bowl.
Step 2
Meanwhile, position a rack in the top third of the oven and preheat the oven to 350°F.
Step 3
In a small saucepan, combine the cream, milk, and butter and heat over medium-low heat until warm and the butter is melted. Add the cheeses and pepper, and 1/2 teaspoon salt and stir until well combined. Pour over the pasta.
Step 4
Pour the pasta into a 9 x 13-inch baking dish and spread evenly. Bake 25 minutes.
Step 5
Meanwhile, if desired, make the crispy topping In a large skillet, melt the butter over low heat. Add the garlic and cook until softened, about 1 minute. Add the panko and salt and toss to coat completely with the butter and garlic. Increase the heat to medium-low and toast in the pan, stirring often, until lightly browned, 7 to 8 minutes.
Step 6
Remove the baked mac and cheese from the oven and let stand for 5 minutes. Top with the crispy topping, if using, just before serving.
Step 7
Store leftovers in a covered container for up to 3 days. Reheat in a 300°F oven.
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