• 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 2 cups panko
  • 2 teaspoons minced garlic
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon kosher salt
  • For the macaroni and sauce:
  • 2 teaspoons kosher salt
  • 1 pound dried elbow macaroni
  • 1/2 cup butter
  • 6 tablespoons flour
  • 3 cans evaporated milk
  • 1/2 cup milk
  • 1/2 teaspoon pepper
  • 1 1/2 tablespoons mustard powder
  • 6 cups grated sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese

A macaroni and cheese that is worth breaking your resolution
Tales of the Dinner Belle
By Brenda Stanley
This time of year many of us is one of resolutions, and often that means trying to lose weight. If that is you, than you may not want to keep reading. This recipe is for those who want creamy, cheesy, decadent macaroni and cheese that has no apologies. I make this dish when I want to spoil and be spoiled. I love the smooth and cheesy noodles that are topped with a crunchy and flavorful topping. This is certainly not from a box. My grandchildren love this and there isn’t a single macaroni left when I make it. The steps are easy and well worth the extra calories!
Belle’s Baked Mac and Cheese
2 tablespoons butter
2 tablespoons extra-virgin olive oil
2 cups panko
2 teaspoons minced garlic
1/2 cup grated Parmesan cheese
1/2 teaspoon kosher salt
For the macaroni and sauce:
2 teaspoons kosher salt
1 pound dried elbow macaroni
1/2 cup butter
6 tablespoons flour
3 cans evaporated milk
1/2 cup milk
1/2 teaspoon pepper
1 1/2 tablespoons mustard powder
6 cups grated sharp cheddar cheese
1/2 cup grated Parmesan cheese
In a large skillet over medium heat, heat butter and oil until butter foam subsides. Add panko and garlic; cook, stirring, until crumbs are golden brown, 4–6 minutes. Transfer crumbs to a medium bowl, stir in Parmesan and salt, and set aside.
Set a large, covered pot of salted water to boil. Add the macaroni and cook about 5 minutes (avoid overcooking). Drain and set aside.
In a large wide pot, melt the butter. Sprinkle flour over butter, whisking to make a roux. Cook, stirring constantly, until roux is light golden, about 4 minutes. Gradually pour in evaporated milk and regular milk, whisking constantly to incorporate and make the sauce. Raise heat to bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until sauce is thick and coats the back of a spoon, about 3 minutes more. Add 2 tsp. salt, pepper, and mustard powder. Add the cheeses in three batches, whisking until each addition is completely melted before adding more. Remove from heat.
Add the drained macaroni to the pot with the cheese sauce and stir well to coat. Transfer macaroni mixture to a buttered 9 by 13 inch baking dish and place on a rimmed baking sheet. Sprinkle topping evenly over macaroni and bake at 400 degrees until golden and bubbling, 18–22 minutes. Let cool 15 minutes before serving.