Ingredients
- 1 package elbow macaroni cooked al dente
- 2 cups Cheddar Cheese, shredded plus ½ cup for topping
- 1 cup Mozzarella Cheese, shredded
- 1¼ cups milk
- 4 tablespoons butter
- 2 tablespoons flour
- 2 tablespoons minced onion ( I like red onion for taste and color)
- ½ teaspoon Lawry's salt
- ½ cup Panko Bread Crumbs
- fresh ground pepper
Recipe Description
When I feel like a meatless meal, this is my go to mac and cheese recipe. This time I used a cast iron skillet, the skillet stays hot for a while so be careful. I love a mac and cheese recipe with a browned top layer of crust, it adds dimension to the whole flavor of mac and cheese. Warning! This mac and cheese doesn’t last long with lots of kids, so enjoy it!!
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