Macaroni and Cheese with Garlic Panko

This is no ordinary macaroni and cheese. It is a stove top dish. No oven is needed. There are bacon, caramelized onions, and garlic panko topping. I love the little sweetness and smokiness from the onions, and I can taste the bacon in every bite. The panko give some perfect crunch. The flavors are amazing! I have made this recipe many times, and after many tries, I am finally happy with my cheese choices. This is definitely my go-to mac and cheese recipe. I hope you will like it too!

Macaroni and Cheese with Garlic Panko (Adapted from Carla Hall vs The Chew)

2 servings

Ingredients:

–   8 ounces elbow macaroni

–   5 bacon strips (diced)

–   1½ tablespoon flour

–   1 tablespoon unsalted butter

–   ¾ cup whole milk

–   ½ cup grated Swiss cheese

–   ½ cup grated extra-sharp cheddar cheese

–   2 ounce cream cheese

–   1½ tablespoon fresh parsley (finely chopped)

–   salt

–   ground black pepper

Caramelized Onions:

–   1 large white onion (diced)

–   1½ tablespoon unsalted butter

–   salt

–   ground black pepper

Garlic Panko Topping:

–   ½ cup panko breadcrumbs

–   1 clove garlic (minced)

–   ¼ teaspoon unsalted butter

–   salt

–   ground black pepper

Directions:

1. For the onions, in a medium skillet over medium heat, melt the butter. Add the onion, season with salt and cook until sweet and brown, about 20 – 25 minutes, stirring occasionally. Transfer the caramelized onions to a small bowl. Set aside.
2. Meanwhile, to make the panko topping, in another medium skillet over medium heat, melt the butter. Add the garlic and panko. Season with salt and pepper. Mix well and cook until the breadcrumbs are golden brown, stirring often. Transfer to a small bowl. Set aside to cool.
3. Bring a large pot of water (salted) to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally. Drain and rinse the pasta under cold water. Set aside.
4. Line a paper towel on a small plate. Set aside.
5. In a medium saucepan over medium heat, cook the bacon until crispy. Remove the bacon and reserve drippings in saucepan. Place the bacon to the prepared small plate to absorb extra grease. Back to the saucepan, reduce the heat to medium-low, add the butter. Stir in the flour and whisk the mixture until smooth. Whisk in the milk and stir until thick, about 2 minutes. Add the Swiss and cheddar cheese. Stir in the cream cheese and mix until smooth. Add the caramelized onions, bacon, and pasta. Turn up the heat to medium; mix and cook until everything is heat through, about 4 – 6 minutes. Season with salt and pepper to your own taste. If the mixture is too thick, add some more milk. Transfer to a serving bowl. Top with panko and parsley. Serve immediately.

Tips:

1. Panko topping can be make 1 day ahead. Store in a zip-log bag.
2. There may be leftover panko topping. Since some people may like to add a lot, it is better to make extra. You can use the leftover panko on fish and other pasta dishes.

Source: Read