Photos of Creamy Mozzarella & Parm Mac Chse W/ Panko
Adding the cream cheese to this recipe, really made it very creamy, the parmesan added a depth of flavor, the mozzarella, made it so cheesy, and the panko added crunch, all the elements together worked very well together and complimented each other.
Creamy Mozzarella & Parm Macaroni & Cheese with Panko Bread crumbs
Creamy Mozzarella & Parmesan Mac & Cheese with Panko Bread Crumb topping, served with smothered Cabbage with apples & Peppers and Oven Baked Back Ribs.
10 Comments
I am sure you would still get the creamy texture especially using heavy whipping cream, but it would just cost you a lot more to get the same results using evaporated milk. I usually buy the generic version of evaporated milk, I don't get the name brand, I still get the same results in my opinion. So if the RESULTS ARE THE SAME, WHY PAY THE EXTRA MONEY.SMILE.
This was a version I created because I was out of cheddar cheese, I used the cream cheese, because I wanted it to be creamy, and it really worked. The depth of flavor in this recipe from the SHREDDED PARMESAN is very prominent, and you can see how creamy and cheesy it is. Thanks again for your comments. Normally I make it using Super Sharp Cheddar along with mild cheddar, and sometimes a little mozzarella, and I add american on top sometimes also, but I opted to add a crunchy crust on top with the panko, and it was great.