Mac & Cheese Log Recipe
Panko crusted home-style mac & cheese, bacon bits, tomato sauce, queso, scallions, chipotle mayo
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Ingredients
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Mac & Cheese Base
Panko Crust & Toppings
Chipotle Mayo
Method
Mac & Cheese Base
- 1
Cook pasta
Bring 6 cups water and 1 tbs salt to a rolling boil in a large pot. Add 3 cups elbow macaroni and cook 1 minute less than package instructions (about 7-8 minutes) until just al dente. Reserve 1/2 cup pasta cooking water, drain the pasta and set aside.
- 2
Make roux
In the same now-empty pot, melt 3 tbs unsalted butter over medium heat. Once foaming subsides, sprinkle in 3 tbs all-purpose flour and whisk continuously for 1–2 minutes until the raw flour smell is gone and mixture is pale golden.
- 3
Add milk and cream
Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream, whisking until smooth. Bring to a gentle simmer (do not boil) and cook 2–3 minutes until slightly thickened.
- 4
Season sauce
Whisk in 1 tsp prepared yellow mustard, 1/2 tsp smoked paprika, 1/2 tsp black pepper, and 3/4 tsp salt. Taste and adjust seasoning if needed.
- 5
Melt cheeses into sauce
Reduce heat to low. Add cheeses in three additions: 2 cups sharp cheddar, 1 cup mild cheddar, and 1 cup queso blanco, stirring gently until each addition melts and the sauce is smooth. If sauce is too thick, whisk in up to 1/2 cup reserved pasta water a few tablespoons at a time to reach a creamy but thick consistency.
- 6
Combine pasta and sauce
Fold the drained elbow macaroni into the cheese sauce until evenly coated. Keep warm and transfer to a heatproof surface for filling logs (or directly into a shallow baking dish if molding).
Forming, Crusting & Baking
- 7
Prepare panko topping
Preheat oven to 425°F (220°C). In a small bowl, combine 1 cup panko breadcrumbs with 2 tbs melted butter, toss until moistened and evenly coated.
- 8
- 9
Coat with panko
Lightly brush or pat a thin layer of additional melted butter around each log, then roll each log in the panko mixture to coat the exterior evenly, pressing gently so panko adheres. Place logs on a parchment-lined baking sheet.
- 10
Bake until golden
Bake at 425°F (220°C) for 12–15 minutes until panko is golden and crisp and the exterior is set. For extra color, broil on high for 1–2 minutes watching closely to avoid burning.
Toppings & Chipotle Mayo
- 11
Make chipotle mayo
While logs bake, combine 1/2 cup mayonnaise, 1 tsp finely chopped chipotle in adobo, 1 tsp lime juice, 1/2 tsp honey, and 1/8 tsp salt in a small bowl. Whisk until smooth and adjust heat/sweetness to taste.
- 12
Warm tomato sauce
Gently warm 1/2 cup tomato sauce in a small saucepan over low heat until just warmed through; season with a pinch of salt or a pinch of sugar if the sauce is too acidic.
- 13
Crumble bacon & slice scallions
If bacon not yet cooked, cook 6 slices until crisp in a skillet or oven, then drain on paper towels and crumble. Thinly slice 3 scallions on bias, separating whites and greens if desired.
- 14
Finish and serve
To serve, spoon a thin line of warmed tomato sauce onto each plate. Place one mac & cheese log on top. Drizzle 1–2 tbs chipotle mayo over each log, sprinkle with crumbled bacon (about 1–2 slices worth per log), and scatter sliced scallions and a few extra shreds of queso if desired. Serve immediately while hot and crisp.