Drop to your Knees Mac n Cheese

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!