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After she’d pull the steaming casserole dish from the oven, my Dad would take the first, crusty scoop, leaving the rest of us to fight over the most-desirable creamy, center scoop. Ahh, I can see the mayhem in my mind now Her recipe is so near and dear to my heart, that it feels rather sacrilege to keep, gulp, an entire document of just macaroni and cheese recipes I want to try on my computer desktop. Sorry, but so little time – so many mac & cheese recipes!
From Chicken Bacon Mac, Buffalo Mac & Cheese, Gnocchi Mac & Cheese, Three Four Five-Cheese Mac & Cheese, I want to try it all. Tonight, on what may finally be the official start of winter around here (temps dropping! Wind howling! Flurries flying!) I decided to start crossing some of the cozy, comforting recipes off my list, starting at the top with Creamy Macaroni and Cheese with Crunchy Topping. This mac & cheese recipe is incredible. Thick, rich, velvety-smooth, and with just a hint of savory garlic. Start by crisping panko bread crumbs in a little butter and seasonings, then cook your favorite pasta shape in salted, boiling water.
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Drain the pasta, set it aside, and in the same pot toast fresh garlic and spicy red chili pepper flakes in a bit more butter. Then whisk in flour and let it cook for a minute.
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Next, slooooowly stream in chicken broth and milk, and let the mixture cook until it’s thick, and bubbly. Then get ready to do the dang thing. Add in that CHEESE that you know you wanna! Melty, gooey, stringy, sharp cheddar and colby jack cheeses.
Stir in the cooked noodles, pour into a baking dish, top with the bread crumbs, and bake until golden brown and bubbly. Serves 5-6 • For the crunchy topping: • 1 Tablespoon butter • 1/4 cup + 2 Tablespoons panko bread crumbs • 1/2 teaspoon dried parsley • Salt • For the macaroni and cheese: • 1/2lb cut pasta, any shape • 2 Tablespoons butter • 1 garlic clove, minced • dash red chili pepper flakes • 3 Tablespoons all purpose flour • 1 cup + 2 Tablespoons low-sodium chicken broth • 1 3/4 cups 2% milk • 1/2lb colby jack cheese, shredded • 4oz sharp 2% cheddar cheese, shredded Directions • For the crunchy topping: melt butter in a skillet over medium heat, then add in panko bread crumbs. Cook until golden brown, stirring occasionally, about 2 minutes. Stir in parsley flakes, salt and pepper. Set aside to cool.