![]() Bake until the cheese is bubbly and the bread crumbs are brown and crisp, rotating halfway through, 20 to 25 minutes. Toss the panko, butter and 1/2 teaspoon salt together in a medium bowl and sprinkle evenly over the pasta.Spread the macaroni mixture on an 18-by-13-inch sheet pan. (It will look very loose, but the pasta will absorb some of the sauce as it bakes.) Season to taste with salt if desired. Combine the breadcrumbs and remaining 1/2 cup Parmesan in a small bowl and sprinkle over the dish. Add the macaroni to the pot and stir to combine.Remove from heat and add the Cheddar, Monterey Jack, Dijon mustard, and hot sauce, whisking until the cheeses are melted and the sauce is smooth. Heat the half-and-half, cream cheese, and reserved pasta water in a large pot over medium heat, stirring until the cream cheese is completely melted and the mixture just comes to a simmer.Drain the macaroni, reserving 1 1/2 cups of the pasta water. Add the macaroni, and cook according to package directions until al dente. Bring a large pot of salted water to a boil. Position a rack in the upper third of the oven and preheat to 450 degrees F.
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