Bangin’ Mac and Cheese

Bangin’ Mac and Cheese – Comfort food prepared from home is ideal for potluck dinners.

Bangin’ Mac and Cheese

Bangin’ Mac and Cheese Ingredients

  • 16 ounces of medium-shell pasta
  • 5 tablespoons of unsalted butter
  • 1 cup of panko breadcrumbs
  • 1 cup of whole milk
  • 1/2 teaspoon cayenne pepper
  • 8 ounces each of freshly grated extra sharp cheddar
  • Colby rey jack
  • Colby jack cheeses, and
  • To taste, add salt and pepper.


Bangin’ Mac and Cheese Bangin’ Mac and Cheese

Bangin’ Mac and Cheese

  1. Bake at 400 degrees Fahrenheit. Splash a profound and enormous 9×13-inch goulash dish with cooking shower and put away.
  2. Bring the pasta’s water to a boil in a large pot. After adding salt to the water, cook the pasta halfway through and drain. It will finish cooking in the oven, so don’t cook it through.
  3. In a large skillet, melt two tablespoons of butter and add the panko breadcrumbs, stirring frequently to achieve a toasty brown color. This should be done while the pasta is cooking. Put the mixture in a bowl and save it for later.
  4. In a similar skillet liquefy remaining margarine then pour in the milk and add the cayenne.
  5. Melt all of your cheese until it is smooth and melted. The mixture will initially be rather runny, but don’t worry—it will all thicken up in the oven!
  6. Fold in the pasta and remove from heat once the cheese has melted and everything is well combined. To taste, season with salt and pepper.
  7. Place the panko breadcrumbs on top of the pasta in the prepared casserole dish.
  8. Cover and bake for 25 minutes.
  9. Remove the lid and allow the panko breadcrumbs to continue to brown for another 5 to 10 minutes.
  10. Before serving, remove from the oven and allow to sit for ten minutes. Enjoy!


  1. Pasta should not be cooked all the way through. It will finish cooking in the oven if you cook it halfway. You can use pre-shredded if you want. Buying blocks of cheese and shredding them yourself is the more authentic way to make this recipe, but if you want to save a little time, you can buy them pre-shredded like I did.
  2. Instead of skim, use whole milk.This recipe calls for regular milk, which is too watery.You won’t get the same creamy consistency as I did in the original recipe if you try to use skim milk.
  3. Always allow the crumbs to brown. The most outstanding component of this mac and cheese dish is unquestionably the crunchy topping. Make sure you don’t forget to brown the crumbs on top at the end. It won’t matter if you forget, but if you do, the dish will remain in your memory forever.