Creamy Macaroni and Cheese with Crunchy Topping

By Beckylynn

Taken from Iowa Girl Eats

Ingredients

• For the crunchy topping:
• 1 Tablespoon butter
• 1/4 cup + 2 Tablespoons panko bread crumbs
• 1/2 teaspoon dried parsley
• Salt
• For the macaroni and cheese:
• 1/2 lb cut pasta, any shape
• 2 Tablespoons butter
• 1 garlic clove, minced
• dash red chili pepper flakes
• 3 Tablespoons all purpose flour
• 1 cup + 2 Tablespoons low-sodium chicken broth
• 1 3/4 cups 2% milk
• 1/2 lb colby jack cheese, shredded
• 4 oz sharp 2% cheddar cheese, shredded

Details

Adapted from iowagirleats.com

Preparation

Step 1

For the crunchy topping: melt butter in a skillet over medium heat, then add in panko bread crumbs. Cook until golden brown, stirring occasionally, about 2 minutes. Stir in parsley flakes, salt and pepper. Set aside to cool.
For the macaroni and cheese: Pre-heat the oven to 400 degrees. Bring a large pot of water to boil, season with salt and add in pasta. Cook until pasta begins to soften, about 5-6 minutes. Drain and set aside.
Return the pot to the stove, add butter and melt over medium heat. Add in garlic and red chili pepper flakes and cook, stirring constantly for 1 minute. Add in flour and whisk for 1 additional minute.
Slowly whisk chicken broth and milk into the flour mixture in batches, whisking until mixture is smooth between each batch. After all the liquid has been incorporated, stir constantly and cook until thick and bubbly, about 10 minutes. Remove from the heat.
Add cheeses and stir until sauce is smooth. Stir in cooked pasta and pour the macaroni and cheese into a non-stick sprayed 8×8 baking dish. Cover with foil and bake for 35 minutes, then remove the foil and bake for 15-20 more minutes, or until breadcrumbs are crisp and sides are golden brown and bubbly.