how to make good mac and cheese with crispy top

Best of New England in the Fall: Fall Foliage, Great Hikes, Apple Picking and More!.63 Reasons Why We Love the Cape & Islands.Yankee Magazine’s Ultimate New England Summer Guide.Best New England Vacations: Things to Do in Boston, Maine Vacations, Things to Do in New Hampshire, Things to Do in Rhode Island and More.Yankee Magazine’s Ultimate Holiday Guide.Yankee Magazine’s Ultimate New England Winter Guide.Yankee Magazine’s Ultimate Guide to Autumn in New England.Yankee Magazine’s Best of New England: Outdoors Edition.It’s different, but still plenty tasty, and my household had no trouble speedily working their way through it. The result is a texture that’s more like boxed macaroni and cheese (meaning a lot thinner than most baked versions), but still made with “real” cheese and plenty of butter. Once that was done, the milk was poured over the whole thing, topped with breadcrumbs and butter, and baked. Instead, it called for the cooked macaroni to be layered in the dish, lasagna-style, with the grated cheese (only cheddar) and breadcrumbs in alternate layers. The biggest difference was that it didn’t start with a roux, which is a thick sauce made on the stove with butter, flour, and milk. It called for the normal ingredients (noodles, cheese, breadcrumbs, milk, butter, salt, and pepper) but was constructed very differently than today’s ultra-creamy baked versions. This was an old-fashioned baked macaroni and cheese recipe unlike any other I’d ever made. Serve sprinkled with parsley.After skimming the method, I was intrigued. Top with the Panko/cheese mixture and bacon.īake for 15-20 minutes until golden brown and bubbly. Stir in the remaining cheese (1 1/4 cup fontina, 1 cup white cheddar, 1/2 cup asiago, 1/2 cup parmesan, 1/2 cup swiss) until melted.Īdd the sauce to the pasta and then pour into the pan. While stirring, slowly stream in the milk, whisking constantly while cooking until it thickens (5-7 minutes). Whisk in the flour and cook for 2-3 minutes to make a roux.

Remove to a paper towel lined plate and crumble into pieces when cooled.Īdd butter to the bacon grease in the pan and melt over medium heat. Set aside.Ĭook bacon in a large pot until crisp. In a small mixing bowl, combine 1/4 cup fontina, 1/2 cup white cheddar, 1/4 cup asiago, 1/4 cup Parmesan, 1/4 cup Swiss, and Panko. Preheat oven to 450 degrees F and grease a 9×13 inch pan with butter.īoil pasta in salted water according to package. This creamy Mac & Cheese reaches its full potential with 5 different cheese, bacon, and crispy Panko.

How to make good mac and cheese with crispy top