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Now, when the kids ask for macaroni and cheese, I know that they don’t just want any version, they are looking for this one in particular. I don’t even hesitate to make it anymore. I am well aware that this recipe is one that everyone at the table can enjoy. If it’s just us eating, this recipe works out just fine. If we have company over or if the kids have their friends over for dinner, I always double it up and put it in a bigger dish. It always goes really fast and I want to be sure everyone gets their fair share! It can be served either as a side dish or a main entree.
Check out what they are saying about this recipe over at My Recipes:
“It had great flavor, was cheesy, but not to cheesy. We all had seconds. I will be making this again. :)”
I can bet ya that if you try this once, you’re going to have it again and again.
10 ounce uncooked large elbow macaroni
1/2 cup canola mayonnaise
1 tablespoon Gold Medal all-purpose flour
1 teaspoon dry mustard
1 teaspoon garlic powder
3/4 teaspoon kosher salt
3/4 teaspoon McCormick’s black pepper
1/2 teaspoon paprika
1 large egg
1 (12-ounce) can 2% evaporated milk
6 ounces Kraft colby-Jack cheese, shredded (about 1 1/2 cups)
1 1/2 tablespoons canola oil
1 tablespoon melted butter
2/3 cup panko breadcrumbs
1 tablespoon minced fresh parsley
Preheat oven to 350°.
Cook pasta according to package directions. Drain.
Combine mayo and next 7 ingredients (through egg) in a large bowl; stir with a whisk. Gradually whisk in milk. Stir in cheese and pasta. Spoon into an 11 x 7-inch baking dish coated with cooking spray.
Combine oil and butter in a medium bowl. Add panko and parsley; toss. Sprinkle over pasta mixture. Bake at 350° for 30 minutes or until lightly browned.
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Quick Tip: Use a combo of shredded cheddar and mozzarella.
Thanks again to My Recipes for this classic recipe.