Karen's Killer Mac & Cheese
When it comes to Mac & Cheese, I take this dish very seriously. There's Mac & Cheese, then there's Killer Mac
& Cheese. Mine is of the second variety. It is made with love and will delight eaters of all ages. This dish will be the hit of any holiday party. Don't say I didn't warn you though; it's for serious cheese lovers only!
1 package macaroni shells, cooked as per directions on package, drained
extra sharp cheddar cheese, grated
1 cup Vermont white cheddar, grated
1 cup Mexican Blend cheese, grated
1/2 cup fresh Reggiano Parmesan cheese grated
2 1/2 cups whole milk
1 cup Panko breadcrumbs, Italian style
1 1/2 t. garlic salt
1 t. pepper
1 1/2 sticks salted butter
Pre-heat oven to 375.
Grease a 9x13 glass baking dish (You can use Pam)
all cheeses in a bowl.
Mix cooked macaroni shells with 1/2 stick butter, salt and pepper.
Using half the macaroni shells, layer on the bottom of the dish.
Add half of the cheese mixture.
Add another layer of macaroni.
Add remaining cheese on
Cut one stick of butter into small cubes.
Dot the casserole with butter.
Sprinkle bread crumbs on top.
Pour milk so that it comes up on the edges (about 3/4 of the way)
Bake for 1 hour or until bubbly and golden brown.