Incredibly creamy and delicious Baked Mac and Cheese is topped with a buttery and crunchy panko topping. Your mouth will be watering for sure🤤
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* 16 oz elbow macaroni cooked
* 6 Tbsp butter
* ⅓ c. all-purpose flour
* 3 c. 2% milk
* 1 c. half and half
* 3 c. shredded sharp cheddar cheese
* 1 ½ c. shredded mozzarella cheese
* ½ tsp salt
* ½ tsp ground black pepper
* 1 ½ c. panko bread crumbs
* 4 Tbsp butter melted
* ½ c. Parmesan cheese shredded
* 1 tsp garlic powder
Preheat the oven to 350 degrees F. Lightly grease a large 3-4 qt baking dish and set aside.
Cook the pasta according to directions, removing it from heat one minute before the al dente cooking time is done. Drain and place in a large bowl.
To make cheese sauce combine the shredded sharp cheddar cheese and Mozzarella cheese in a bowl, set aside.
Put butter in a large saucepan, dutch oven or stock pot. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
Next, gradually whisk in the milk and half and half until smooth, making sure to continuously whisk the mixture. Continue to whisk until you see bubbles on the surface. Then continue cooking and whisking for another 2 minute. Add salt, pepper and garlic powder and whisk to combine.
Add two cups of the cheese mixture to the saucepan and whisk until smooth. Add another 1 ½ c. of cheese mixture and continue whisking until creamy and smooth. At this point the cheese sauce should be thick.