Instanta pot mac and cheese with panko bread crumbs

#INSTANTA POT MAC AND CHEESE WITH PANKO BREAD CRUMBS FULL#
#INSTANTA POT MAC AND CHEESE WITH PANKO BREAD CRUMBS SERIES#

IngredientsД¬lick вЂњ Jump to the RecipeвЂќ at the top of the page or keep on scrolling down to the recipe card for ingredient amounts and the full recipe instructions. However, not everyone has the same cheesy preferences! Check out the вЂњIngredientsвЂќ section below to see all the different types you can use. I love my cheese sauces to be sharp and packed with big flavor. ItвЂ™s nutty, smooth, and bold all the same time just downright delicious. Sharp cheddar is a must for any great mac and cheese, and I really do feel the same way about gruyere. I canвЂ™t deny that it doesnвЂ™t still have a special place in my heart, but I think IвЂ™ve levelled up quite a bit with this extravagantly cheesy baked mac. I, honestly, used to live for boxed mac and cheese as a kid. This tried-and-true recipe has been a staple in my cooking repertoire for as long as I can remember.

#INSTANTA POT MAC AND CHEESE WITH PANKO BREAD CRUMBS SERIES#

This is the last in a series of posts featuring Kikkoman panko crumbs (though it will hardly be the last time I use them!) Special thanks to Kikkoman for sponsoring this series.Baked Mac and Cheese is the true definition of comfort food! Tender macaroni noodles smothered in a silky, rich, creamy sharp cheddar and gruyere sauce, then baked to golden perfection with a crunchy panko topping. Speaking from experience, itвЂ™s almost more delicious at room temperature! Throw some panko crumbs onto your next pasta or vegetable casserole. What I love about this, too, is that the tomatoes make it easy to divide portions. Watch it the whole time, though! You donвЂ™t want to burn this beauty. At the end, turn on the broiler and let it brown the top a little more. Now bake it at 350 degrees for 20 minutes. You want the tomatoes to be crunchy, too! Pretty! Now sprinkle the tomatoes lightly with salt and pepper. Not too thin-youвЂ™ll need them to hold together during the baking process.ДЄrrange them neatly over the surface of the dish. Now rub the bottom of a baking dish with butter.ДЄnd coat the surface generously! IвЂ™m not talking a tablespoon here, folks. Throw in the cooked pasta and stir it together. The mixture will be thick enough to coat a spoon. Add 1 teaspoon of salt and plenty of black pepper. Measure a couple of teaspoons of mustard powder.Дump it in, and whisk, cooking the mixture for 2 to 3 minutes or until it starts to deepen in color. Whisk the flour into the butter until itвЂ™s totally combined. Sprinkle 1/4 cup of flour over the melted butter. In a skillet melt 1/2 stick of butter over medium-low heat. (You can even throw in some Gorgonzola or goat cheese. IвЂ™m using cheddar and Fontina, but you can use any combination of cheese youвЂ™d like. Topped with beautiful tomatoes and panko crumbs, itвЂ™s pretty, crunchyвЂ¦and will make you swoon. HereвЂ™s a good, basic Mac & Cheese dish thatвЂ™s perfect for your Labor Day potluck. Try it on your favorite baked pasta dish youвЂ™ll see what I mean! As perfectly delicious as they are on their own, the little crunch (and subtle flavor) that panko crumbs bring is such a treat. Just check out this list of recipes on Tasty Kitchen that use panko break crumbsвЂ¦its magic canвЂ™t be denied!Д«aked pastas are probably my favorite things to top with Panko. I once made an Eggplant Parmesan with panko that pretty much changed my entire life. I make a zucchini and tomato casserole thatвЂ™s absolutely transformed by the crunch of panko. TheyвЂ™re the modern day crushed potato chips or corn flakes. HereвЂ™s what I really love: topping casseroles with panko breadcrumbs. They absorb less oil, too, so after baking or frying they still have an incredibly crunchy texture. Panko are Japanese breadcrumbs, and are lighter and flakier than regular breadcrumbs. I continue to love, adore, and revere panko.

Instanta pot mac and cheese with panko bread crumbs