The important thing in this recipes is the contrast between the crispy exterior and the gooey inside. The cakes are coated with Panko and then cooked on a griddle with extra butter. Ooey, gooey, crisp. Perfect! source unknown
1Cook pasta in salted boiling water til a little less than al dente. Drain. Rinse with cold water and drain again.
2Mix sauce, cheese and egg together in a bowl. Add cooked pasta and stir together til evenly mixed. Put the panko bread crumbs in another bowl
3Put about 2 Tbsp. of the mac mixture in the bowl of of panko. Gently roll it around in panko to form a ball that is fully coated with breadcrumbs.It's a little hard to work with, but it doesn't need to be perfect. You're going to flatten it out anyway.
4Heat griddle or nonstick skillet over medium heat, butter pan generously. Put the ball of mac and cheese on the pan and press it down with the back of a spatula til it flattens out to a thick pancake. Don't smash it thin or it will fall apart. Repeat with enough pancakes spaced at least 1 inch apart to fill griddle or skillet
5Cook pancakes on one side til brown and crispy,about 2 minutes. Flip and cook the other side about 2 minutes til brown and crispy. Transfer pancakes from griddle to serving plate. Repeat, adding more butter as needed til all pancakes are cooked
6Eat pancakes as soon as they are ready for maximum crispiness and cheesy gooeyness.
3 cups whole milk
1/2 cup unsalted butter
1/2 cup flour
2 tsp. kosher salt or 1 tsp.table salt
Heat milk in pot over medium heat til it just starts to bubble,but is not boiling, 3 to 4 minutes.
Heat butter over medium in separate pot. When butter has just melted, add flour and whisk constantly til mixture turns light brown. about 3 minutes. Remove from heat. Slowly pour warm milk, about 1 cup at a time, into butter flour mixture, whisking constantly. it will get very thick when you first add the milk and thinner as you slowly pour in the entire 3 cups. This is normal. Once all the milk has been added, set pot back over-medium high heat, and continue to whisk constantly. In the next 2 to 3 minutes, the sauce should come together and become silky and thick. use the spoon test to make sure it's read. To do this, dip a metal spoon into the sauce. If the sauce coats the spoon and doesn't slide off like milk, you'll know its ready. You should be able to run your finger along the spoon and have the impression remain. Add the salt.The mac sauce is ready to use at once and does not need to cool. Store it in the fridge for a day or two if you want to make it ahead of time. it will get a lot thicker when put in the fridge so it may need a little milk to thin it out a bit when it comes time to melt in the cheese. Try melting the cheese into the sauce first, and if it's too thick, then add milk as needed.