Image courtesy of “The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families” edited by Lisa Kingsley. Broil 6 inches from the heat for 1 to 2 minutes or until golden brown. Toss in 1/4 cup melted butter, then place on a baking sheet. Toss the butter with the breadcrumbs and spread them evenly over the macaroni. Melt the remaining 2 tablespoons of butter in a small heavy saucepan and saute the minced garlic, if desired, in it for one minute. Pour the sauce over the macaroni and gently mix to blend.
Baked macaroni and cheese with bread crumb topping mac#
Quickly sprinkle the panko mixture over the mac and cheese. To make the stuffing topping, cube the cornbread and chop/prep the other stuffing ingredients. Pour the macaroni into the casserole dish. Immediately pour the cheese sauce over the cooked macaroni and toss gently to coat. Add the shredded American and Cheddar cheeses in handfuls, whisking constantly until each handful is melted before adding the next one. Add the salt, pepper, mustard, and cream cheese whisk until smooth. Cook and stir over medium heat until slightly thickened and bubbly, 4 to 5 minutes. Add the milk all at once, stirring constantly. Stir in the flour and cook, stirring constantly, for 1 to 2 minutes. Cook the onion in the hot butter until soft, 5 to 6 minutes. Meanwhile, for the cheese sauce, melt the remaining 3 tablespoons butter in a large saucepan over medium heat. Stir together the panko, the melted butter, and the paprika in a small bowl set aside.Ĭook the elbow macaroni according to the package directions in a large saucepan drain and return to the saucepan.
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