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Categories:Viewed: 35 - Published at: 3 years ago
Ingredients
- 1 pound elbow macaroni
- 4 cups heavy cream
- 1 1/2 pounds shredded mild yellow Cheddar cheese
- 1/4 pound shredded American cheese
- Vegetable oil for greasing pan
- 1 cup panko bread crumbs
- 1 cup finely grated Parmesan cheese
Method
- Cook the macaroni in salted boiling water until al dente.
- Drain.
- (Do not rinse it or add oil to the cooking water.)
- Line an 11-by-17-inch sheet pan with parchment paper.
- Spread the macaroni out on it.
- Let cool.
- Meanwhile, pour the cream into a large pot and simmer until reduced to 2 cups.
- Stir in the Cheddar and American cheeses.
- Continue stirring until well blended.
- Add the macaroni and cook over high heat, stirring constantly, until very thick.
- Grease the pan with the oil.
- Pour in the macaroni and spread evenly.
- Cover with plastic wrap.
- Refrigerate overnight.
- Preheat the oven to 350 degrees.
- Using a 1 1/2-inch metal cutter, cut out rounds of macaroni.
- Combine the panko and Parmesan in a bowl and dredge the rounds in the mixture.
- Bake on an ungreased sheet pan until just warmed, about 5 minutes.
- Serve immediately.
