#Pioneer woman mac and cheese crunchy series
This is the last in a series of posts featuring Kikkoman panko crumbs (though it will hardly be the last time I use them!) Special thanks to Kikkoman for sponsoring this series. Speaking from experience, it’s almost more delicious at room temperature! Throw some panko crumbs onto your next pasta or vegetable casserole. What I love about this, too, is that the tomatoes make it easy to divide portions. Watch it the whole time, though! You don’t want to burn this beauty. At the end, turn on the broiler and let it brown the top a little more. Now bake it at 350 degrees for 20 minutes. You want the tomatoes to be crunchy, too! Pretty! Now sprinkle the tomatoes lightly with salt and pepper. Not too thin-you’ll need them to hold together during the baking process.Īrrange them neatly over the surface of the dish. Now rub the bottom of a baking dish with butter.Īnd coat the surface generously! I’m not talking a tablespoon here, folks. Throw in the cooked pasta and stir it together. The mixture will be thick enough to coat a spoon. Add 1 teaspoon of salt and plenty of black pepper. Measure a couple of teaspoons of mustard powder.ĭump it in, and whisk, cooking the mixture for 2 to 3 minutes or until it starts to deepen in color. Whisk the flour into the butter until it’s totally combined. Sprinkle 1/4 cup of flour over the melted butter. In a skillet melt 1/2 stick of butter over medium-low heat. (You can even throw in some Gorgonzola or goat cheese. I’m using cheddar and Fontina, but you can use any combination of cheese you’d like. Topped with beautiful tomatoes and panko crumbs, it’s pretty, crunchy…and will make you swoon.
#Pioneer woman mac and cheese crunchy mac
Here’s a good, basic Mac & Cheese dish that’s perfect for your Labor Day potluck. I have a go to recipe that I use when I want Mac and Cheese. Try it on your favorite baked pasta dish you’ll see what I mean! As perfectly delicious as they are on their own, the little crunch (and subtle flavor) that panko crumbs bring is such a treat. Just check out this list of recipes on Tasty Kitchen that use panko break crumbs…its magic can’t be denied!īaked pastas are probably my favorite things to top with Panko. I once made an Eggplant Parmesan with panko that pretty much changed my entire life. I make a zucchini and tomato casserole that’s absolutely transformed by the crunch of panko. They’re the modern day crushed potato chips or corn flakes. Sprinkle over flour and cook until slightly golden, 2 to 3 minutes. of finely shredded or grated cheese to create circles about 4 inches across. Here’s what I really love: topping casseroles with panko breadcrumbs. Cover a baking sheet with parchment paper. They absorb less oil, too, so after baking or frying they still have an incredibly crunchy texture. Panko are Japanese breadcrumbs, and are lighter and flakier than regular breadcrumbs. I continue to love, adore, and revere panko.
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