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Golden Cheese Crunch: The Ultimate Guide to This Delicious Snack

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A classic mac and cheese elevated with a blend of sharp cheddar, Gruyere, and Parmesan, topped with a golden, crunchy panko breadcrumb topping.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 4 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyere cheese
  • 1/2 cup grated Parmesan cheese
  • 1 pound elbow macaroni
  • Water for boiling
  • 1 tablespoon salt (for pasta water)
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup melted unsalted butter
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Cooked bacon crumbles
  • Chopped cooked ham
  • Jalapeño slices (for a spicy kick)
  • Caramelized onions

Instructions

  1. Melt the butter in a large, heavy-bottomed saucepan over medium heat.
  2. Whisk in the flour and cook for 2-3 minutes, stirring constantly, to create a roux.
  3. Slowly pour in the warm milk, about 1/2 cup at a time, whisking continuously to prevent lumps.
  4. Continue to cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon (5-7 minutes).
  5. Remove from heat and stir in the salt, pepper, and nutmeg. Taste and adjust seasonings.
  6. Add the shredded cheddar cheese, Gruyere cheese, and Parmesan cheese, a handful at a time, stirring until completely melted and smooth.
  7. Keep warm over very low heat, stirring occasionally, or cover with plastic wrap pressed onto the surface.
  8. Bring a large pot of salted water to a rolling boil.
  9. Add the elbow macaroni and cook according to package directions, subtracting 1-2 minutes from the recommended cooking time.
  10. Drain the pasta well in a colander. Do not rinse.
  11. In a medium bowl, combine the panko breadcrumbs, grated Parmesan cheese, melted butter, garlic powder, and paprika.
  12. Toss the ingredients together until the breadcrumbs are evenly coated.
  13. Preheat oven to 350°F (175°C).
  14. In a large bowl, combine the cooked pasta and the cheese sauce. Gently toss to coat.
  15. If using, stir in any optional add-ins.
  16. Pour the mixture into a greased 9×13 inch baking dish.
  17. Sprinkle the crunchy topping evenly over the pasta and cheese sauce.
  18. Bake for 20-25 minutes, or until the topping is golden brown and the cheese sauce is bubbly.
  19. Let rest for 5-10 minutes before serving.

Notes

  • Cheese Variations: Experiment with different cheeses like Monterey Jack, Havarti, or Gouda.
  • Spice it Up: Add cayenne pepper or hot sauce to the cheese sauce.
  • Vegetarian Option: Add roasted vegetables like broccoli, cauliflower, or bell peppers.
  • Make Ahead: Assemble ahead of time and store in the refrigerator for up to 24 hours. Add extra baking time if baking from cold.
  • Freezing: Baked mac and cheese can be frozen for up to 2 months. Thaw completely before reheating.
  • Broiler Boost: Broil for the last 1-2 minutes for an extra crispy topping.
  • Breadcrumb Alternatives: Use crushed Ritz crackers or regular breadcrumbs.
  • Milk Alternatives: Use 2% milk or non-dairy milk, but the sauce may not be as creamy.
  • Gluten-Free Option: Use gluten-free pasta and flour.

Find it online: https://mmmflavors.com/golden-cheese-crunch/