+

Three Cheese Mac and Cheese with Panko Bread Crumb Topping

Three Cheese Mac and Cheese with Panko Bread Crumb Topping
Sign up to save this recipe to your profile Sign Up Now ›
8 servings
Total: Active:
30 Ratings 

Ingredients (10)

  • 1 pound large elbow macaroni
  • 8 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 3 cups milk
  • 1 cup heavy cream
  • 1 tablespoon freshly ground black pepper
  • 1 pound white Cheddar, shredded
  • 4 ounces Romano, shredded
  • 4 ounces Asiago, shredded
  • 2 cups Panko (japenese) bread crumbs
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Basically an adapted recipe from others I have tried. The secret is how the panko bread crumbs on the top make it crunchy and yet the three cheeses add a real richness.

Instructions

  1. 1Preheat oven to 325 degrees F.
  2. 2In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside
  3. 3In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.
  4. 4In a separate pan melt 2 tablespoons butter and then mix in panko bread crumbs until the butter is thoroughly absorbed.
  5. 5Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with bread crumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown.
  6. 6For extra crispy topping, place under broiler after baking until bread crumbs turn golden brown. Recommended.
Three Cheese Mac and Cheese with Panko Bread Crumb Topping
Load Comments

Recommended from Chowhound

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France
Chow with Me

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France

by Hana Asbrink | My latest haul. Welcome to Chow...

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More
Guides

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More

by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing
Spotlight

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing

by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...