Crispy Mac and Cheese....emphasis on the cheese

How many versions of a classic comfort food can one put on a food blog? Well at least two and counting. There are as many versions of this dish as the mind allows. Years ago, when Bistro 164 was just starting off, we made a healthier, less fattening Mac and Cheese using squash (find it here). And it was delicious. And it we made it several times on several occasions.  Fast forward a few life changes later (new Sous Chef who LOOOOVES his cheese), and we present to you the full fatty decadent-goodness version of Mac and Cheese. I won't even pretend that there is anything the least bit healthy with this one. It's ok to indulge every once in awhile. And I say enjoy it. We certainly did!

One of the things that we did not change however was the delicious crunchy panko crumbs on top. It's absolutely vital and one of my favourite parts of the whole dish. In fact if I could just eat the top layer I'd be happier than a pig in sh*$t  but I have a feeling that my sous chef would have a big problem with that- I might have to arm wrestle him over it. It's that good. And I'm pretty sure I'd win, just saying.

We used rotini pasta as that's what we had on hand, and that's what we like quite honestly,  but feel free to use the more traditional macaroni pasta. You can also mix it up as far as the cheeses you use. Again, we went with what we had on hand. Next time we make it, I think we will have to try out some Asiago cheese,  or find something that gives it even more of a bite. Always a fun part of testing out recipes is making them again and switching out different ingredients. Whatever pasta and cheese you decide to use, it will most likely be a meal that everyone will ask for seconds so be sure to make a big batch. And hopefully no arm wrestling will break out over the panko topping . Violence at the dinner table is so unappealing.  Do what I do and just sneak spoonfuls off the top when you are serving the dish or when you are cleaning up, no one will be the wiser, I promise. Cheers from Bistro 164.

Crispy Mac and Cheese

adapted from Allrecipes.com

Ingredients

8 ounces uncooked rotini 

2 cups shredded sharp Cheddar cheese (we used a Tex Mex cheese)

1/2 cup grated Parmesan cheese

3-4 slices of Provolone cheese, enough to cover the top

3 cups milk

1/4 cup butter

 2 1/2 tablespoons all-purpose flour

2 tablespoons butter

1/2 cup panko crumbs

Directions

2. Cook rotini according to the package directions. Drain.
3. 
   
4. In a saucepan, melt butter over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in the Parmesan and Cheddar cheese, and cook over low heat until cheese is melted and the sauce is a little thick. Put the rotini in large casserole dish, and pour sauce over it. Stir well. Take the slices of Provolone cheese and layer over the top of the dish.
5. 
   
6. Melt the butter in a skillet over medium heat. Add in the panko crumbs
7. and brown. Spread over the rotini and cheese to cover. 
8. 
   
9. Bake at 350 degrees F (175 degrees C) for 30 minutes. We turned on the broiler for a few minutes near the end just to give it a nice brown appearance and for an extra crispy texture. Serve.