PANKO-TOPPED MAC AND CHEESE

Ingredients

• 1 1/2 cups panko (Japanese-style bread crumbs)
• 2 tbsp salted butter, melted
• 1/4 cup salted butter
• 1/4 cup all-purpose flour
• 4 cups milk (2%), heated
• 1 cup mashed cooked cauliflower or squash
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1/4 tsp cayenne pepper
• 1/8 tsp nutmeg
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 cups macaroni, cooked, rinsed and drained

Directions

1. Preheat oven to 350°F.
2. To prepare panko topping, combine panko and 2 tbsp melted butter; set aside.
3. Melt 1/4 cup butter in a large saucepan over medium heat until bubbly. Add flour and cook, stirring, for 5 minutes. Add heated milk, 1 cup at a time, whisking until mixture is smooth. Bring to a boil.
4. Reduce heat and simmer, uncovered, stirring frequently until slightly thickened, about 5 minutes. Add cauliflower, salt, pepper, cayenne pepper and nutmeg; stir to combine. Add cheeses, stirring until melted. Remove from heat. Add cooked macaroni and stir to combine.
5. Spoon macaroni mixture into a greased 9x13 inch baking dish. Sprinkle with panko topping.
6. Bake, uncovered, until macaroni mixture is bubbly and panko topping is golden brown, about 20 minutes.