Panko Topped Mac and Cheese – a delicious recipe with Macaroni, Butter, Flour, Milk, Freshly-ground Nutmeg, Romano Cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat oven to 350 degrees F.
2
Add elbow macaroni to a large pot of salted boiling water and cook until al dente.
3
While pasta is cooking, melt 6 tablespoons of butter in a large pot or sauce pan.
4
Add flour to the melted butter and allow to brown and thicken into a paste.
5
Slowly whisk in milk.
6
Lower the heat and allow the sauce to thicken.
7
Add freshly ground nutmeg and salt and pepper to taste.
8
Add shredded cheeses in a little at a time and stir until its all melted.
9
Drain pasta and add it to the cheese sauce.
10
In a separate saucepan (or microwave), melt the remaining 2 tablespoons of butter, then toss the panko bread crumbs into the melted butter until lightly coated.
11
Pour mac and cheese into a casserole dish, top with butter-coated panko crumbs, then place in the oven (uncovered) for 20 minutes or until the crust is golden brown.
1205
kcal
Calories
85
g
Fat
55
g
Carbs
54
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pound Elbow Macaroni, 8 Tablespoons Butter, Divided, 5 Tablespoons Flour, 2 cups Whole Milk, and more.
Yes, Panko Topped Mac and Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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