Panko-Topped Macaroni & Cheese

Panko-Topped Macaroni & Cheese
Panko-Topped Macaroni & Cheese
This macaroni & cheese recipe is one of those dishes that pleases everybody, from old to young.   I have my sister-in-law, Colleen, to thank for this recipe.  Although I'm not a big meat-eater, I think the secret to this recipe is the addition of ham and the Panko-Parmesan topping. It's very easy to make.     Ham Macaroni & Cheese Ingredients
  • 12 oz. wide egg noodles
  • 2 cups heavy cream
  • 2 cups whole milk
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt, plus more for pasta water
  • 1 teaspoon garlic powder
  • 1/4 teaspoon freshly ground pepper
  • 1 cup (packed) grated Fontina cheese
  • 1 cup (packed) finely grated Parmesan cheese
  • 1/2 cup (packed) grated mozzarella cheese
  • 1/2 cup cooked ham, diced (optional)
  • 1/2 cup finely chopped fresh Italian parsley leaves
  • 1 cup (packed) grated Fontina cheese
  • 1/4 cup (packed) grated mozzarella cheese
  • 1/4 cup (packed) finely grated Parmesan cheese
  • 1 cup Panko bread crumbs
  • Paprika
Directions Preheat the oven to 450 degrees. Butter a 13 by 9-inch glass dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes.  Drain well, but do not rinse. Whisk the cream, milk, flour, 1/2 teaspoon salt, garlic powder and pepper in a large bowl to stir.  Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham (if using), and parsley.  Add the noodles and toss to coat.  Transfer the noodle mixture to the prepared baking dish. Topping — Toss the 1 cup Fontina and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Toss 1/4 cup Parmesan and 1 cup Panko bread crumbs. Sprinkle the Panko mixture over the cheese mixture.  Sprinkle with Paprika. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes.  Let stand for 10 minutes before serving.

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