Afters school snack. Does your little come home hungry? Yes, mine too. Periodically, I’ll make these frozen macs. I wished it was more often than not. This is a homemade mac & cheese, topped with a homemade seasoned Panko breadcrumbs. If you know me and have seen me cook…I don’t measure. I just add this and that. I’m going to quickly tell you a guesstimation, a good guesstimation of the ingredients amount. Recipe~
Pasta~ 12 ounces of your favorite pasta, cook aldente
Ingredients for cheese sauce~ 3 tablespoons of butter 3 tablespoons of flour 1/4 teaspoon turmeric powder 1/2 teaspoon of garlic powder 1/2 teaspoon of onion powder 1/2 teaspoon of salt or one cube of chicken bullion (I used 1 teaspoon of Better than Bullion) 2 cups of milk 1 cup pasta water 1/4 cup of cream cheese 2 cups of shredded cheddar cheese are use a 2 to 3 quart pan. Melt butter, add the flour stir with a whisk. Once butter and flour Inc. add the spices.Add the milk and whisk, add the cream cheese and the bullion. Whisk gently. Once it looks smooth add the pasta water and the shredded cheese. Flame should be low to medium, let the cheese sauce bubble. add the pasta to the sauce. Stir gently until pasta and cheese or nicely married. It’s ready.
Ingredients for Panko breadcrumb topping~ 1/4 cup of breadcrumbs 1 tablespoon butter sprinkle of salt and pepper 1/4 teaspoon of Italian seasoning Add all ingredients to a dry pan, fire medium. Gently stir and keep a close watch, once pan gets hot all the breadcrumbs start to brown. I like a toasty brown look but you can keep it lighter or darker. Your preference of taste is the right taste. Sprinkle on the mac.
When freezing portions, make sure your ramekins are freezer and oven proof. Scoop a nice amount into your ramekin, top with the breadcrumbs… Add a piece of parchment paper and wrap with foil.