Empty My Fridge
Matty Makes Mac & Cheese Casserole BETTER | Cookin' Somethin'
Ingredients
- Butter¼ sticks
- Onion · diced½
- Milk2 ½ cups
- Cheddar cheese · shredded2 + 1 ½ cups + 4 boxes
- Mascarpone cheese½ cups
- Cream cheese · softened½ cups
- Mozzarella cheese · shredded1 ½ cups
- Crab1 lb
- Breadcrumb1 cup
- Olive oil2 tbsp
Instructions
- Preheat the oven to 400°F (200°C).
- Melt the butter in a pan over medium heat. Cook the diced onion in it until translucent.
- Pour in 2 cups of milk and whisk in both packs of cheddar seasoning until smooth. Stir in the mascarpone, cream cheese, 1 cup of cheddar and 1 cup of mozzarella until melted and smooth.
- Meanwhile, boil the macaroni in salted water until al dente. Drain and fold into the cheese sauce, then gently mix in the crab meat.
- Spread half the mac and cheese in a deep casserole dish. Pour over half a cup of milk, then sprinkle with half a cup each of mozzarella and cheddar.
- Repeat with the rest of the mac and cheese, milk and cheese. Scatter the panko evenly over the top and drizzle with olive oil.
- Bake for 25 minutes, until the panko is golden brown.
- Rest for a few minutes before serving.
Summarized from Matty Matheson's video. Watch it for the details.
More recipes with
OnionCheeseMilkMozzarella cheeseBreadcrumbCream cheeseCheddar cheeseCrab
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