1Cook macaroni til almost cooked, then drain
While macaroni is cooking, cut up the Cracker Barrel cheese into small slices
Add a stick of butter, some salt and peper to taste, and the parmesan cheese, mix until incorporated
1Using a casserole dish, layer the macaroni mixture and cheese, starting with a layer of macaroni (ending with a layer of cheese)
After all of the pasta and cheese has been layered, pour in 2 cups of milk
2Sprinkle the top with bread crumbs and put a couple tabs of butter here and there on top.
Bake for an hour at 350 degrees
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
The gorgeous tomatoes are the icing on top of this creamy, decadent mac and cheese. Artichokes stand out like flavorful little gems amongst the chewy noodles. Pair with a side salad for a complete meal.
Three Cheese Mac and Cheese with Panko Bread Crumb Topping
This three cheese mac and cheese with Cheddar, Asiago, and Romano is creamy, gooey, gloriously cheesy, and beautifully crisp on top thanks to the panko bread crumbs. Read more.
This mouth-watering macaroni and cheese recipe gets its name from the addition of creamy smoked Gouda and juicy ham. Both kids and adults alike will take seconds of this cheesy dinner recipe. Serve up with a leafy green salad to complete the meal.