Cinco de Mayo
The Miami Marlins Go Above and Beyond to Help the Environment
She's New Orleans’ Biggest Praline Producer and You Don't Know Her Name
+
Milo's Macaroni and Cheese

Milo's Macaroni and Cheese

Pasta Mac and Cheese Dairy Panko Breadcrumbs
Pasta Mac and Cheese Dairy Panko Breadcrumbs
Sign up to save this recipe to your profile
Milo's Macaroni and Cheese
(0)
PREVIOUS: Oysters with Prosecco Mignonette NEXT: Stovetop Macaroni and Cheese

Ingredients (9)

  • 1 stick unsalted butter
  • 5 1/2 to 6 cups whole milk
  • 1 box panko (Japanese breadcrumbs)
  • 1/2 cup flour
  • 2 teaspoons sea salt
  • Ground nutmeg, black pepper, and powdered cayenne to taste
  • 4 1/2 cups various grated cheddars (I use half Kraft sharp cheddar, then fill in with whatever other nutty cheddars pique my interest at the time. I am fickle like that.)
  • 1 package grated Kerrygold Dubliner cheese or Kerrygold Reserve Cheddar
  • 1 pound elbow macaroni
Nutritional Information
  • Calories326
  • Fat17.74g
  • Saturated fat10.11g
  • Trans fat0.55g
  • Carbs27.68g
  • Fiber1.13g
  • Sugar4.17g
  • Protein13.66g
  • Cholesterol50.18mg
  • Sodium311.56mg
  • Nutritional Analysis per serving (22 servings) Powered by

This recipe by Annie Tomlin of Team Fromage was awarded Most Photogenic at SF Food Wars’ 2009 Mac Battle Royale with Cheese. Congratulations!

by

Instructions

  1. 1

    PREP: Preheat oven to 375°F. Butter a casserole dish; set aside. Melt two tablespoons butter, then mix in the panko and toss. I like to add a dash of sea salt and black pepper, too. Heavily salt a large pot of water and set it on high heat.


  2. 2Heat the milk in a saucepan so that it’s warm, but not bubbling. While the milk heats, melt 6 tablespoons butter until it bubbles. At that point, add the flour and stir it for a minute or two—you want to get the flour lumps out. 

  3. 3Slowly pour in the hot milk a little at a time, and continue to stir. Continue cooking, whisking constantly, until the mixture bubbles and thickens, about 10 minutes. Don’t let the sauce get too thick; the secret to keeping it creamy is to keep it more liquid-y than paste-y.

  4. 4Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 1/2 cups cheddar cheeses, and all of the Kerrygold. The cheese sauce should be smooth, not lumpy. 

  5. 5Your water should be boiling now. Undercook the macaroni; it should take about three minutes. Drain and rinse the macaroni under cold water, making sure to shake excess water. Stir the mac into the cheese sauce. It will be goopy and make goofy noises when stirred.

  6. 6Pour the mixture into the buttered dish. Sprinkle the remaining cheese and the breadcrumbs over the top. Bake for 30 minutes, then place under the broiler for a minute for a nicely browned panko crust. 
Load Comments

Recommended from Chowhound

(03:55)
Why State Bird Provisions Modeled Itself After Dim Sum Dining
Chef/Owners Stuart Brioza and Nicole Krasinski visit one of San Francisco’s most celebrated dim sum houses to discuss the inspiration for their popular restaurant State Bird Provisions.
Photo Gallery

Mac Battle Royale with Cheese!
42 Photos
Photo Gallery

This Is Where Obama Likes to Eat in Chicago
8 Photos
Up Next
Inside an Iconic 90-Year-Old Drive-In
(02:48)
Up Next
Tracing the Evolution of Boston's Chinatown with Local Chefs
(05:10)
Recipe
Stovetop Macaroni and Cheese
Recipe
Vadouvan Mac ’n' Cheese
Recipe
Classic Macaroni and Cheese