The ultimate classic Baked Mac and Cheese, with an insane cheesy sauce and topped with an irresistible golden, buttery breadcrumb topping. Prepare yourself for the heart-stopping moment in the recipe video when I pull this bubbling beauty out of the oven.and the stretchy cheese shot!

“Mac and Cheese should always have a crunchy top!” she declared, as explanation for why she wouldn’t be trying my. I grinned, and retorted “Geez, you can never please everyone!!!” Then promised that I’d share a crunchy topped Mac and Cheese as soon as an “acceptable” period of time had passed! These kind of conversations are how many of the recipes land on this site. I’ll be asked for a recipe by a friend or more often nowadays, while out exercising Dozer at the end of the day. While throwing dog toys into the water, I’ll blast out instructions for how to make a or a. And so to the lady who declared that Mac and Cheese must always have a crunchy top – here is my Baked Macaroni and Cheese, with plenty of crunchy topping!!!

Pour sauce over pasta and stir until completely incorporated. The combination should be fairly saucy, almost soupy. Dish the mixture into a buttered 9-13 pan and sprinkle with extra grated cheeses and cayenne. ‘Mac ’n’ cheese’ is a classic American pasta dish – everyone loves it. Sometimes it’s done so badly in the convenience area, it’s almost become famous for being horrible, but when you do it properly, trust me, it’s an absolute killer. The Best Macaroni And Cheese Egg Noodles Recipes on Yummly Macaroni And Cheese Casserole, Old-fashioned Macaroni And Cheese Casserole, Macaroni And Cheese. In the South, we know that mac and cheese is worthy of the Thanksgiving table just like every other creamy casserole and hearty carb-packed dish—especially this best-ever version—because down here, mac ‘n cheese is like everyone’s favorite aunt.

MAC AND CHEESE: the ultimate comfort food! I don’t want to be morbid, but if I had to choose a Last Meal, this Baked Mac and Cheese may possibly be it.

I know, I know, it’s not very Japanese or Aussie of me to say that. I should probably say sushi or sausage rolls or roast lamb. Put me in a room with Mac and Cheese, and neither of us stand a chance. Said Mac and Cheese would be ravaged. And of all the Mac and Cheeses in the world, this is my very favourite.

ABOUT THIS MACARONI AND CHEESE This is not an insanely fully loaded Mac and Cheese. I know you’ll see some with many types of cheeses and made really rich with cream. Topped with bacon, with lobster and crab. This is not one of those versions. But if you want a buttery, cheesy, creamy Macaroni and Cheese with perfectly cooked macaroni, plenty of sauce and a crunchy buttery top, this is a Mac and Cheese for you.

❤ WHY YOU NEED THIS MAC AND CHEESE IN YOUR LIFE There are a couple of things in this recipe that are a bit different to other Macaroni and Cheese recipes. Firstly, being of Asian background, I have a huge hang up about soggy, overcooked rice. And this snobbery extends to pasta.

So what I do is toss the cooked macaroni in butter so it’s coated lightly, just enough to help stop it from absorbing more liquid as it bakes, resulting in bloated overcooked pasta. I also cool the macaroni down before mixing with the sauce for this same reason (hot pasta absorbs liquid far more easily). And secondly, I am pretty sure the amount of sauce I make is more than most recipes. Simply because I don’t like Mac and Cheese where there’s basically no sauce left once it comes out of the oven.

I need that cheesy sauce. If I’m going to blow my calorie count with this Baked Mac and Cheese, give me cheesy sauce worth blowing it on! Panko breadcrumbs are larger pieces than normal breadcrumbs which creates a really nice extra crunchy topping. It can be found in the Asian section of supermarkets here in Australia. Can sub with normal breadcrumbs. How to do references in word. Always grate your own cheese for cheese sauces. Store bought shredded cheese have anti caking agents which don't melt so can give the sauce a slight powdery texture.

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The Main Cheese (2 cups) should be a flavoured cheese. My favorites are: cheddar, Monterey Jack, Colby, provolone and Gruyere (I used this in the video). Gruyere is my favourite, you can use any melting cheese. I like to use mozzarella for the 2nd cheese (1 cup). It melts really well into the sauce, has that nice stretch, and isn't as oily like other cheese can tend to be.