Classy “Macaroni” and Cheese

The first rule of this Macaroni & Cheese is don’t use Macaroni. Although this recipe is mac & cheese inspired, a few modifications make it so much more appealing than that classic blue box.  First of all, you can use any pasta you prefer — I use penne. Also, I am not a fan of the yellow or orange color of melted cheese. This recipe uses Colby Jack and Parmesan, and using White Cheddar also works well too (but it’s a little harder to find). I originally found this recipe on another blog through Pinterest, but I have made modifications for portion control and (extra bread crumbs for crispiness). Try it out — this is currently one of my favorite pasta recipes!

1 box pasta

1/4 cup butter

1/4 cup  flour

2 cups whole milk

1 and 1/2 cup Shredded Colby Jack Cheddar

1 and 1/2 cup Shredded Parmesan

1/2 Tablespoon salt

1/2 Tablespoon pepper

2. Tablespoon butter

1/2 cup panko bread crumbs

First, boil pasta according to directions on the box. While the pasta is cooking, melt 1/4 cup  of butter in a large saucepan over medium heat.  Sprinkle in 1/4 cup flour and whisk together for 2-3 minutes (it looks lumpy at first, but don’t worry!)

Then, slowly pour in 2 cups of whole milk.

Add in 1 and 1/2 cup Shredded Colby Jack Cheddar and 1 and 1/2 cup Shredded Parmesan, a little at  a time, whisking as you pour to help it melt.

Once cheese is mostly melted, stir  in 1 tablespoon salt and 1 tablespoon pepper.

Put cooked pasta into an 8 x 8 baking pan and stir in the melted cheese.

In a small skillet, melt 2 tablespoons  margarine  over medium heat.  Add in 1/2 cup panko bread crumbs. Stir occasionally until crispy golden brown.  Sprinkle over the entire top of the pasta dish.

Bake in a 325 degree preheated oven for 12-15 minutes.

The Ingredients


Butter and Flour


1 Cup of Milk


Melty Cheese with Salt & Pepper


Toasted Crispy Breadcrumbs (my favorite part)


Enjoy! Classy “Macaroni” and CheeseIMG_1607.JPG

Eat Drink and Be Mary


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