my own butter-crunch topped mac & cheese
(1 rating)
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This is my family's favorite side dish,my grandchildren always are requesting I make this one,easy,but decadent.I only like Frank's Red Hot sauce,SO much more flavor than other brands.When adding to cheese sauces it increases the chedder flavor,does not make it taste HOT.(Julia Child's secret)
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(1 rating)
yield
6 -8
prep time
20 Min
cook time
35 Min
Ingredients For my own butter-crunch topped mac & cheese
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1 pound of your favorite macaroni (one with ridges is best to hold on to the sauce0
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1 tbsp. unsalted butter
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1 heaping tsp. wondra quick-mixing flour.
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8 ounces good shredded sharp chedder cheese
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6 ounces shredded gruyere cheese
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2 cups milk.
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1 tblsp. red hot sauce(will not make it hot)
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fresh ground black pepper.
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salt/to taste
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topping:
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1 tablespoon melted unsalted butter
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3/4 cup panko crumbs
How To Make my own butter-crunch topped mac & cheese
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1cook and drain macoroni well.
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2In a saucepan,melt butter.
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3Add flour,on LOW,stirring untill completely mixed in with butter.
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4Stir in milk.
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5Add cheeses,stirring till melted and creamy consistancy of cheese sauce.
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6Add Red Hot sauce,stir into the sauce.
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7Add pepper.
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8Place drained macaroni into the pasta cooking pot,add cheese sauce and mix together very well.
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9Pour into a buttered cassorole dish.
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10In a small mixing bowl,mix melted butter with Panko crumbs.
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11Spoon the buttery crumb mix over the top of mac and cheese.
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12BAKE:400 degrees about 25-35 minutes until top is light golden brown,and bubbly.
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13SO GOOD!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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