A certain blue box invokes a certain feeling of nostalgia and I know that it was always was a big hit in Kathey Jo’s Kitchen. Over the years, I had gotten a little concerned about the ingredients in it and ended up developing my own recipe that far outstrips the big box brand. I know that I enjoy making it and have altered it depending on our day to day tastes. I’ve made spicy, sweet and even bacon laced and I have to say, this recipe has to be the best one that I have narrowed down in and you will find yourself saying, Kathleen Raskin, you are right.
- 1 pound rotini or elbow pasta
- 4 tablespoons salted butter
- ½ cup all-purpose flour
- 4 cups milk
- 1 12 oz. can evaporated milk
- 1 ½ tablespoon cornstarch
- 1 tsp onion powder
- 2 tsp garlic powder
- 1 tsp dried parsley
- 2 tsp salt
- ½ tsp black pepper
- ½-1 tsp crushed red pepper flakes
- 6 cups grated sharp cheddar cheese
- 6-8 slices provolone or muenster cheese
- 1 cup freshly grated Parmesan cheese
- Panko crust:
¾ cup panko breadcrumbs
2 tablespoon butter
1 tablespoon extra-virgin olive oil
- Cook pasta just until al dente according to package direction.
- Strain and rinse with cold water
- Preheat oven to 350
- Lightly grease a 9×13 baking dish and set aside
- Melt 4 tablespoons butter in a large skillet over medium heat, then whisk in flour
- Cook while stirring for 2 mins
- Turn heat to low then gradually whisk in milk.
- Whisk cornstarch into evaporated milk and gradually add to skillet.
- Add in seasonings and spices
- Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened.
- Remove from heat
- Whisk in sharp chees until melted.
- Ass pasta and toss until evenly coated.
- Pour half into prepared baking dish.
- Layer with sliced cheese and parmesan cheese to taste, (can add more than the one cup to taste)
- Pour in the remaining pasta in an even layer.
- Panko Topping: Melt butter in olive oil over medium heat in a medium skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown.
- Evenly sprinkle over mac and cheese.
- Bake 25-30 minutes or until bubbly and inside slices are melted.
- Broil until parmesan is golden.
- Cool 10 minutes to set before serving.
Buy a blue box recipe, follow the recipe on the outside.
Add in bacon or chicken for a little protein.
This is Kathleen Raskin, posting from Kathey Jo’s Kitchen straight to yours. Bon apétit!