Tonight I was in the mood for some nummy comfort food that wasn't a lot of work. What could be more comforting than a steamy bowl of macaroni and cheese?
I've wanted to try something with Panko (a Japanese breadcrumb made from bread without crusts) for a long time because they're supposed to be even crunchier than regular. This was the perfect recipe for a taste test. They are definitely a different consistency than the traditional or Italian breadcrumbs that I usually use, not as finely crushed but a little bigger pieces. I also added a splash of white wine to the cheese sauce and some cut up already cooked ham to make it a meal. Overall it was pretty good, but not very cheesy. Guess I'm still on a quest for a yummy homemade mac and cheese that's not out of a box and isn't 1000 calories per serving!
The Quick & Dirty
- Added wine to the cheese sauce
- Added chunks of pre-cooked ham when mixing the pasta and the cheese together
- Used whole grain shell pasta instead of macaroni noodles
- Used regular mozzarella cheese
- Baked it in an 8x8 dish instead of individual ramekins (although this sounds like a cool idea if I were serving to other people)
- The bread crumbs made it nice and crunchy
- Not too much prep work
- No crazy ingredients so it'd be good for those picky eaters
- Not really very cheesy or creamy
- Should've left it in the oven a bit longer to get even browner and crunchier on top
- The recipe calls for way too many breadcrumbs...could've cut back on that
- Not sure if buying a whole thing of bay leaves was worth it for the one that got cooked in with the cheese