Put pan onto a baking sheet to catch spillover, line baking sheet with tinfoil for easy cleaning. Put a couple dots of Butter on top of the Panko. Make layers of Panko then Cheese then Butter then Panko again
Sprinkle a little bit of breadcrumbs at the bottom (for a double crunch factor top and bottom), then pour the Mac and Cheese Béchamel into the pan (be generous with the sauce because nothing worse than dry Mac and Cheese!) The pasta should be “swimming” in the Béchamel.Īssemble the Mac and Cheese into a baking pan, stating by generously Buttering the dish to prevent the Mac and Cheese from sticking when serving Pour most of the Béchamel over the pasta and delicately stir so sauce is thick and evenly spread, reserve a cup or two on the side. Check to make sure there’s enough Salt and Pepper (do this constantly throughout cooking so it doesn’t taste like both were only added at the end). Reserving two cups of cheese to put on top at the end, add most of the cheese into the Béchamel as soon as it boils and TURN OFF THE HEAT so Cheese melts but does not boil (cheese should melt quickly). Add enough Milk for a very thin Béchamel (the cheese is going to make it nice and thick and creamy).Ĭheck the Pasta to make sure it’s ‘al dente,’ and drain when cooked enough (do not overcook)īéchamel should start boiling and thickening, taste to make sure it has enough salt and pepper, and that it doesn’t have a raw flour taste anymore. When the Béchamel feels smooth and that the Milk is incorporated with the Butter Flour mixture or with my roux mixture, add the rest of the Milk and season with Salt and Black Pepper. Instead cook until flour is a very light blonde color (before adding the Milk), as a dark roux usually would need more FlourĪdd a little bit of Milk at a time to prevent clumping break-up any clumps that do form, the Béchamel should have a smooth, silky texture.
In a large saucepan put all of the half a stick of butter except two tablespoons (for the Panko breadcrumbs and to butter the Mac and Cheese pan)Īdd Flour after the butter starts cooking, do not overcook or burn the butter. Preheat oven to 400 degrees and boil a pot of waterĪnd as soon as the water boils add 4 to 5 tablespoons of Salt (so water is salty as the ocean)Īdd pasta to the boiling salty water and set timer to remove for six minutes, so it cooks ‘al dente’ Ingredients for Baked Macaroni and Cheese:ġ lb Pasta – Chef Chaza uses Cevatappi (not Cavatelli)
Time to Prepare: 1 hour 15 Minutes (30 mins Prep + 45 mins Bake)Ĭlick HERE To view Chef Chaza cooking Baked Mac and Cheese on YouTube
Weather looking for a wholesome entre for a child’s birthday party, or an outdoor bar-b-cue with friends, or even just a simple comfort meal at home, this dish always delivers rich, creamy and easy-to-enjoy flavors! Chef Chaza’s favorite Mac ‘n Cheese recipe uses professional kitchen techniques to extract the most delicious creamy and crunchy textures, making a wonderful heavenly delight! With its crunchy top and saucy pasta textures, Baked Mac and Cheese reigns as a great recipe for many occasions.
Restaurant Style Baked Macaroni and Cheese works for many occasions.