Recipes & How-To's
Panko-Topped Mac and Cheese

Panko-Topped Mac and Cheese

This ultra-creamy mac and cheese gets some crunch thanks to a panko breadcrumb topping. We stir pureed cauliflower or squash into the sauce for a secret hit of veggies.

Cook time

45 mins

Recipe Difficulty

Yield

Serves 6

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.

Nutritional analysis per serving

*Ingredient not included in nutritional analysis.

479 calories, 28.7 g fat, 20 g protein, 37 g carbohydrate, 1.8 g fibre, 607 mg sodium