Crunch-Topped Mac and Cheese

Name: Crunch-Topped Mac and Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 355 milliliters shredded American cheese; 2 mediums carrots, halved lengthwise; 340 grams elbow macaroni; 340 grams evaporated milk; 2 Tbsps all-purpose flour; 4 servings Kosher salt; 1 teaspoon mustard powder; 59 milliliters panko breadcrumbs; 1 teaspoons paprika; 4 servings Freshly ground pepper; 237 milliliters shredded sharp yellow cheddar cheese; 0 teaspoons turmeric; 2 Tbsps unsalted butter

You can never have too many main course recipes, so give Crunch-Topped Mac and Cheese a try. This recipe serves 4. One portion of this dish contains about 35g of protein, 40g of fat, and a total of 828 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. A mixture of american cheese, carrots, sharp cheddar cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the evaporated milk you could follow this main course with the Avocado Milkshake as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Melt 1 tablespoon butter in a medium skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the paprika, turmeric and panko and cook, stirring, until the panko is lightly toasted, about 3 minutes; transfer to a small bowl and set aside for topping.

Ingredients you will need

Turmeric

Paprika

Panko

Equipment you will use

Bowl

Bring a large pot of salted water to a boil.

Ingredients you will need

Water

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Pot

Add the carrots and cook until tender, 10 minutes; remove with a slotted spoon and transfer to a blender.

Ingredients you will need

Carrot

Equipment you will use

Slotted Spoon

Blender

Add the macaroni to the pot and cook as the label directs. Reserve 1 cup of the cooking water, then drain the pasta.

Ingredients you will need

Macaroni

Pasta

Water

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Pot

Add half of the reserved cooking water to the blender with the carrots and puree until smooth.

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Carrot

Water

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Blender

Melt the remaining 1 tablespoon butter in a medium saucepan over medium heat; whisk in the flour and mustard powder and cook, whisking, 1 minute.

Ingredients you will need

Mustard Powder

Butter

All Purpose Flour

Equipment you will use

Whisk

Sauce Pan

Whisk in the evaporated milk and carrot puree; simmer, whisking, until slightly thickened, about 5 minutes. Stir in the cheeses until melted.

Ingredients you will need

Evaporated Milk

Carrot Puree

Equipment you will use

Whisk

Add the pasta and stir to coat, adding the remaining cooking water as needed to loosen the sauce. Season with salt and pepper. Divide among bowls and top with the panko mixture.

Ingredients you will need

Salt And Pepper