Mac and Cheese with Breading Crust

What You Need:

  • 1/2 pound elbow macaroni (I prefer whole grain)
  • 5 T butter
  • 3 T flour
  • 1 T powdered mustard
  • 1 Cup heavy cream
  • 1 cup milk
  • 1 ea bay leaf
  • 1/2 t paprika
  • 1 tbsp minced garlic
  • 1/2 t onion powder
  • 1 ea egg
  • 10 ounces cheese, I used cheddar/ Monterey jack mix
  • Salt and Pepper to taste
  • 1 Cup Panko Bread Crumbs
  • 1/2 Cup Italian Bread Crumbs

What To Do:

  1. Preheat oven to 350.
  2. Boil pasta until al dente. I cook it one less minute than the box directions.
  3. While pasta is cooking assemble the sauce in a deep sauce pan. Add 3 tbsp butter and let melt, add flour and mustard to pan and cook, whisking continuously for 5 minutes over medium low heat. 
  4. Add milk/cream and dried spices. Bring to simmer and let cook for 10 minutes, stirring continuously.
  5. In a separate small pan, melt 2 tbsp butter. Brown panko crumbs in butter. Set aside.
  6. Temper in the egg into the sauce mix. Add the cheese and let melt.
  7. Add pasta to greased casserole dish.
  8. Pour mixture over pasta.
  9. Sprinkle browned panko crumbs on top followed by italian bread crumbs.
  10. Bake this for 30 minutes uncovered or until bubbly.

This turned out pretty good. I want to use stronger cheeses next time.

Servings 8-12. If serving is about 1/2 cup: 323 calories, 19g g fat, 11g protein, 277g sodium, 3g sugar.

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