Mac and cheese with crispy topping
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
This mac 'n' cheese version will delight those who love macaroni and cheese sauce with a crispy topping. Instead of baking in a deep dish, it's now baked on a large baking sheet, meaning you'll enjoy crispy breadcrumbs with almost every spoonful of this mac and cheese sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of pasta horns
- 2 cups of low-fat cream
- 220 g of cream cheese, room temperature
- 2 cups grated sharp cheddar
- 2 cups grated Monterey Jack cheese
- 1 tbsp Dijon mustard
- 1 teaspoon hot sauce, or to taste
- 2 cups panko breadcrumbs
- 90 g unsalted butter, melted
- Special equipment: baking tray measuring 45x32 cm.
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Recipes with similar ingredients: pasta, cream, cream cheese, cheddar cheese, Monterey Jack cheese, panko breadcrumbs
Cooking the dish according to the recipe:
- Position a rack in the upper third of the oven and preheat the oven to 230°C.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain, reserving 1.5 cups of the water. Set aside.
- In a large saucepan over medium heat, heat the heavy cream, cream cheese, and reserved pasta cooking water, stirring constantly until the cream cheese is completely melted and the mixture just comes to a boil. Remove from heat and add the cheddar, Monterey Jack, Dijon mustard, and hot sauce, whisking until the cheeses are melted and the sauce is smooth.
- Add the pasta to the pan and toss to coat evenly with the sauce. The mixture will look very runny, but the pasta will absorb some of the sauce as it bakes. Season with salt to taste. Transfer the pasta mixture to a 45x32 cm baking sheet.
- Mix in a bowl panko breadcrumbs, butter, and 1/2 teaspoon salt and sprinkle evenly over the pasta. Bake, rotating the pan halfway through, until the cheese is bubbly and the breadcrumbs are golden brown and crisp, 20-25 minutes.
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