Baked Macaroni and Cheese Bowls

This is another of my recipes for Macaroni and Cheese. This one has a panko crusted top, and is baked in individual bowls to maximize the suface area. The blen of cheeses can be varied. In this version I use Cheddar, Swiss, Gruyere, and feta cheeses. The is parmesan cheese mixed with the panko topping.
Serves 8 Bowls.
More recipes:


2 lbs Elbow Macaroni
Cook according to instructions on pacakage, drain, and set aside.
While the macaroni is cooking, prepare the sauce:


1 cup (two sticks) butter (salted butter)
1/2 cup flour
3 + 1/4 cups milk
3 TBSps Worcestershire sauce
Black Pepper to taste

Cheeses (you may vary the choice of cheeses and proportions):

3 cups Shredded Gruyere Cheese
3 cups Shredded Sharp Cheddar Cheese
4 cups Shredded Swiss Cheese
1 cup crumbled feta cheese
Preheat Oven to 425 Degrees

Make a roux by meltting the butter in a large Saucepan over low heat. Add the flower slowly, wisking in to keep the mixture smooth, then cook for 2 minutes longer on low heat.

Make a bechamal sauce by slowly adding the milk to the roux, wisking constantly until the sauce thickens. Reduce the heat and add Worcestershire and black pepper.

While on low heat, make the cheese sauce (a mornay sauce) by folding in the shredded cheeses, and continuing to fold and mix the sauce until the cheese has completely melted.

At this point, you will likely need to transfer the cheese sauce to the pot used to cook the macaroni (even the large sauce pan will likely not be big enough once the two pounds of pasta is added). Keep mixking the cheese sauce in the new pan so that it stays liquid, and then fold in about a cup of the cooked macaroni, mix until thougrouly covered, add another cup of macaroni, mix and repeat until all the macaroni has been mixed with the cheese sauce, and it is evenly blended.

Transfer the macaroni and cheese mixture into oven-proof bowls (soup crokcs, or extra large overn-proof ceramic cups are good options). Cover the top of each bowl of Macaroni and Cheese with the Panko topic (described below)

Place the bowls on a cookie sheet and place in the 425 degree oven. After one minute turn the heat in the overn down to 300 degrees (the temerature will drop slowly). Bake for 30 minutes, at which time it will be ready to serve.

Panko Topping:

  1 Cups of Panko (Japanese Breadcrumbs)
  1/2 Cup grated Parmesan
  1/3 Cup Olive Oil
  5 Cloves Garlic (minced)
  1 tsp Cayenne Pepper
  2 tsp black pepper
Mince the Garlic, add the Panko, Cayenne, Pepper, and Parmesan and mix thouroughly. Then add the Oilve oile and mix until all the dry ingredients are damp.
Learn more
about pasta

Find out more
about cheese

Copyright 2015 Clifford Neuman