Three Cheese Macaroni with Panko & Parmesan Crust

I have served this dish since the beginning of my career back in 2000, it is one of my most requested dishes.  I have found that when my clients entertain, most of them want comfort food and this Three Cheese Macaroni with Panko & Parmesan Crust is major comfort food.  I serve it in mini ramekins allowing party guests to have macaroni and cheese as an appetizer…people love the idea and somehow going on 18 years later, the request for this little dish with cheesy pasta and crunchy crust never stops. One funny thing happened at a party, one of my servers whispered in my ear in the kitchen and told me they heard a guest making yummy growling type sounds to himself while eating this…ha, ha…true story, it must be good…

You could also serve this creamy and delicious dish as a small bite in individual Chinese soup spoons for comfort food in a sophisticated way…my servers passed these at a cocktail party and the party guests were thrilled

Ingredients:

16 ounces elbow macaroni

3/4 cup of butter, reserving ¼ cup for crumb topping

1/3 cup flour

½ teaspoon salt

½ teaspoon pepper

½ teaspoon dry mustard powder

¼ teaspoon cayenne pepper

2 tablespoons grated onion

1 clove of garlic minced

4 ½ cups milk, warmed in microwavable large measuring bowl with spout

1 cup shredded asiago cheese

2 cups shredded extra sharp cheddar cheese

1 ½ cups grated parmesan cheese (1/2 cup reserved for crumb topping)

1 cup panko style Japanese bread crumbs

Can you taste the cheesiness with the crunchy crust? YUM

Directions:

• Preheat oven to 350 F; spray a 13X9=inch rectangular baking dish with non-stick spray
• Cook pasta according to package directions; drain and set aside
• Place panko crumbs and ½ cup of parmesan cheese in small bowl; Melt ¼ cup of butter in microwave, pour over panko crumb mixture and stir well, set aside
• Meanwhile make the sauce; in a large saucepan, melt over medium heat the butter, add the onions and garlic and sauté until translucent and add flour, salt, pepper, cayenne pepper, mustard, stir until combined
• Gradually stir in warmed milk, whisking constantly until blended, thick and bubbly
• Add cheddar cheese, asiago cheese and 1 cup of grated parmesan and stir until well combined, whisking any lumps out until the sauce is thick and smooth, take off heat.
• Stir pasta into cheese sauce and pour into baking dish and sprinkle with panko crumb & parmesan cheese mixture
• Bake uncovered for 30 minutes until crust is golden brown and bubbly
• Yield: 6 servings or about 15 to 20 mini appetizer servings in small 3 oz ramekins