Mac ‘n Cheese with Crispy Panko Topping
and spinach tomato salad

Name: Mac ‘n Cheese with Crispy Panko Topping
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 8 oz Pasta, elbow macaroni (sub any pasta shape); 6 oz Cheese, cheddar, grated (use any type of cheddar cheese or your other favorite cheese; don't buy pre-shredded cheese as it can make the finished dish grainy); 1/2 cup Panko breadcrumbs; 1/4 tsp Garlic powder; 1/4 tsp Black pepper; 2 tsp Oil, olive; 3 Tbsp Butter; 2 Tbsp Flour, all-purpose; 1/2 tsp Salt; 1/4 tsp Red pepper flakes (opt); 1 1/2 cups Milk; 1 Tbsp Vinegar, red or white wine; 2 tsp Mustard, Dijon; 2 tsp Honey; 2 Tbsp Oil, olive; 1 cup Tomatoes, cherry or grape, halved; 4 oz Carrots, shredded (look for pre-shredded); 8 oz Baby spinach

Active: 40 Total: 40

Original GF Paleo Vegetarian

Crispy panko topping gives this classic mac and cheese some added texture.
Smarts: Use your favorite cheese (or a combination of a few!) to make this mac and cheese your own.

Proteins

Cheese

Cuisines

American

Ingredients

Metric

Servings:

Mac ‘n Cheese with Crispy Panko Topping:

Pasta, elbow macaroni - 8 oz (sub any pasta shape)
Cheese, cheddar - 6 oz , grated (use any type of cheddar cheese or your other favorite cheese; don't buy pre-shredded cheese as it can make the finished dish grainy)
Panko breadcrumbs - 1/2 cup
Garlic powder - 1/4 tsp
Black pepper - 1/4 tsp
Oil, olive - 2 tsp
Butter - 3 Tbsp
Flour, all-purpose - 2 Tbsp
Salt - 1/2 tsp
Red pepper flakes (opt) - 1/4 tsp
Milk - 1 1/2 cups

Spinach and Tomato Salad:

Vinegar, red or white wine - 1 Tbsp
Mustard, Dijon - 2 tsp
Honey - 2 tsp
Oil, olive - 2 Tbsp
Tomatoes, cherry or grape - 1 cup , halved
Carrots - 4 oz , shredded (look for pre-shredded)
Baby spinach - 8 oz

Prep

Pasta - Boil pasta according to package directions. Be careful not to overcook the pasta (you want it to have a slight bite to it) since it will continue to cook a bit once combined with sauce. (Can be done up to 5 days ahead)
Cheese - Grate cheese. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, mustard, and honey. Add oil (portion for salad) while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
Prep panko topping - Combine panko, garlic powder, and black pepper. (Can be done up to 5 days ahead)
Tomatoes / Carrots (if not pre-shredded) - Prep as directed.

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Make

Turn on the oven’s broiler and place a rack about 6” / 15 cm below the heat source.
Stir olive oil (portion for mac and cheese) into panko topping and set it aside.
Heat a large oven-safe saute pan (use one that can hold all of the pasta) with butter over medium heat.
When butter is completely melted and starting to bubble add flour, salt, and red pepper flakes (if using). Whisk until no dry spots of flour remain.
Slowly pour milk into the pan while whisking. Continue whisking vigorously until milk is fully incorporated and the sauce is smooth. Heat sauce until it begins to simmer (increase heat if needed to speed this process along). Simmer milk, stirring frequently until sauce thickens, 3 to 4 minutes.
Remove pan from heat. Add grated cheese a bit at a time, whisking the sauce well between each addition.
Stir pasta into sauce. Top pasta with panko mixture. Transfer to oven and broil just until panko is golden brown, 3 to 4 minutes. (Be careful when you remove the pan - the handle will be hot!)
Toss baby spinach, tomatoes, and carrots with vinaigrette until dressed to your liking.
Enjoy mac and cheese with salad on the side.

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