Macaroni + Cheese - Half Pan Recipe
Serves up to 10. A luscious, creamy Macaroni and cheese with the deep, cheesy flavor of white cheddar, asiago, and whole-milk mozzarella mixed with cavatappi noodles.
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Ingredients
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Pasta
Cheese Sauce
Topping
Method
Preparation
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the cavatappi pasta and cook according to package instructions until al dente. Drain and set aside.
Cheese Sauce
- 2
Make the Roux
In a large saucepan over medium heat, melt 0.5 cups of unsalted butter. Once melted, whisk in 0.5 cups of all-purpose flour and cook for about 1-2 minutes until the mixture is lightly golden.
- 3
Add Milk
Gradually whisk in 4 cups of whole milk, ensuring there are no lumps. Continue cooking until the mixture thickens and bubbles, about 5-7 minutes.
- 4
Incorporate Cheeses
Reduce heat to low, then stir in 2 cups of shredded white cheddar, 1 cup of grated asiago, and 2 cups of shredded mozzarella cheese until fully melted and smooth.
- 5
Combine and Bake
- 6
Combine Pasta and Sauce
Add the cooked cavatappi pasta to the cheese sauce, stirring until all the pasta is well coated.
- 7
Prepare Topping
In a small bowl, mix 1 cup of panko breadcrumbs with 0.5 cups of grated Parmesan cheese and 0.25 cups of melted unsalted butter until combined.
- 8
Assemble in Pan
Preheat the oven to 350°F (175°C). Pour the macaroni and cheese mixture into a half pan. Evenly sprinkle the breadcrumb topping on top.
- 9
Bake
Place the pan in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the cheese is bubbling.
Serving
- 10
Serve
Remove from the oven and allow to cool for a few minutes before serving. This dish serves up to 10 people.
