Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Yield: 4 Servings
The name of this recipe speaks for itself! It is bangin’ indeed! Oh, man, you need this spectacular Mac and Cheese recipe in your life. Try it now and prepare to be amazed. Enjoy!
Ingredients:
8 oz. freshly shredded extra sharp cheddar cheese
½ tsp cayenne pepper
1 c panko breadcrumbs
16 oz. medium shells pasta
8 oz. freshly shredded Monterey jack cheese
8 oz. freshly shredded Colby jack cheese
Salt and pepper, to taste
5 tbsp unsalted butter, divided
1 c whole milk
Directions:
Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Apply cooking spray in a 9×13-inch casserole dish.
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the pasta and a bit of salt, then cook for a few minutes until the pasta is half cooked. Drain and set aside.
Place a large skillet on the stove and turn the heat to medium.
Add 2 tbsp of butter and allow it to melt.
Add the panko breadcrumbs, then stir and cook for a few minutes until they turn brown. Transfer into a mixing bowl.
Add the rest of the butter into the empty skillet and allow it to melt.
Add the cayenne and milk. Stir until well blended.
Add the cheese, then stir and cook for a few minutes until the texture becomes smooth. Remove from the stove.
Add the pasta and toss until well coated by the delicious sauce. Sprinkle salt and pepper to season.
Transfer everything into the prepared casserole dish and spread it evenly.
Sprinkle the toasted panko breadcrumbs over the pasta mixture.
Place it inside the preheated oven and bake for about 25 minutes or until done.
Remove from the oven and allow it to cool for a few minutes at room temperature.
Serve warm and enjoy!
Nutrition Facts:
Serving: 1 SERVING | Calories: 975 KCAL | Carbohydrates: 38 G | Protein: 45 G | Fat: 73 G | Fiber: 2 G | Sugar: 4 G
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