Bangin’ Mac and Cheese

By Ellie

4 Person

60 Minutes

975 Calories

Bangin’ Mac and Cheese recipe made from scratch comfort food just– perfect for potluck dinners. This mac and cheese made from scratch comfort food just perfect for any weeknight dinner when you're craving the classic!

Ingredients

Salt and pepper, to taste
8 oz. freshly shredded colby jack cheese
8 oz. freshly shredded monterey jack cheese
8 oz. freshly shredded extra sharp cheddar cheese
1/2 tsp. cayenne pepper
1 cup whole milk
1 cup panko breadcrumbs
5 tbsp. unsalted butter, divided
16 oz. medium shells pasta

Method

01

Preheat oven to 400 degrees Fahrenheit. Spray a deep and large 9x13-inch casserole dish with cooking spray and set aside.
02

In a large pot, bring water to boil for your pasta. Season water with salt then cook pasta halfway through and drain. Do not cook it all the way through as it will finish cooking in the oven.
03

While pasta is cooking, in a large skillet, melt two tablespoons of butter and then add in the panko breadcrumbs, stirring frequently to get a nice, toasty brown color. Pour in a bowl and set aside for later.
04

In the same skillet melt remaining butter then pour in the milk and add the cayenne.
05

Dump in all your cheese and melt it to a nice, smooth consistency. It'll be a fairly runny mixture but don't fret – it all thickens up in the oven!
06

After the cheese is all melted and everything is mixed evenly, fold in the pasta and remove from heat. Season with salt and pepper, to taste.
07

Pour the pasta in the prepared casserole dish and sprinkle the panko breadcrumbs on top.
08

Bake covered for 25 minutes.
09

For the last 5-10 minutes, remove the lid and let the panko breadcrumbs brown some more.
10

Remove from oven and let sit for 10 minutes before serving. Enjoy!

Related Tags

Mac and Cheese Recipes

Bangin’ Mac and Cheese

4.8

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 975 Kcal
Prep Time 20 Mins
Cook Time 40 Mins
Total Time 60 Mins

02 Ingredients

Salt and pepper, to taste

8 oz. freshly shredded colby jack cheese

8 oz. freshly shredded monterey jack cheese

8 oz. freshly shredded extra sharp cheddar cheese

1/2 tsp. cayenne pepper

1 cup whole milk

1 cup panko breadcrumbs

5 tbsp. unsalted butter, divided

16 oz. medium shells pasta

03 Method

Step 1

Preheat oven to 400 degrees Fahrenheit. Spray a deep and large 9x13-inch casserole dish with cooking spray and set aside.

Step 2

In a large pot, bring water to boil for your pasta. Season water with salt then cook pasta halfway through and drain. Do not cook it all the way through as it will finish cooking in the oven.

Step 3

While pasta is cooking, in a large skillet, melt two tablespoons of butter and then add in the panko breadcrumbs, stirring frequently to get a nice, toasty brown color. Pour in a bowl and set aside for later.

Step 4

In the same skillet melt remaining butter then pour in the milk and add the cayenne.

Step 5

Dump in all your cheese and melt it to a nice, smooth consistency. It'll be a fairly runny mixture but don't fret – it all thickens up in the oven!

Step 6

After the cheese is all melted and everything is mixed evenly, fold in the pasta and remove from heat. Season with salt and pepper, to taste.

Step 7

Pour the pasta in the prepared casserole dish and sprinkle the panko breadcrumbs on top.

Step 8

Bake covered for 25 minutes.

Step 9

For the last 5-10 minutes, remove the lid and let the panko breadcrumbs brown some more.