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.