King's Fish House Mac 'n' Cheese

Name: King's Fish House Mac 'n' Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 276 min
Yield: 16
Cuisine: American
Ingredients: 1/4 cup (1/2 stick) butter; 2 tablespoons melted butter; 1/4 cup flour; 2 cups half-and-half; 1 pound Velveeta cheese, cut into cubes; 3/4 cup (4 ounces) grated Parmesan cheese; 3 tablespoons finely grated Parmesan cheese; 1 1/2 teaspoons kosher salt; 1/4 teaspoon white pepper; 1 pound macaroni pasta; 1 cup panko bread crumbs

Recipe GLPR46be2920e55b9d

American

Main Course

276 min

297 cal

Servings: 16

Oven

SNAP eligible

A creamy, indulgent macaroni and cheese with a luxurious blend of Velveeta and Parmesan cheese, finished with a crispy panko crust. This restaurant-style dish serves a crowd and can be made ahead and baked when ready.

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Ingredients

1/4 cup (1/2 stick) butter

2 tablespoons melted butter

1/4 cup flour

2 cups half-and-half

1 pound Velveeta cheese, cut into cubes

3/4 cup (4 ounces) grated Parmesan cheese

3 tablespoons finely grated Parmesan cheese

1 1/2 teaspoons kosher salt

1/4 teaspoon white pepper

1 pound macaroni pasta

1 cup panko bread crumbs

Directions

Bring a large pot of salted water to a boil. Add the macaroni and cook until just tender, about 8 minutes. Drain well and set aside.
In a large saucepan, melt the 1/4 cup butter over medium heat. Whisk in the flour to create a smooth paste, stirring constantly for about 1 minute until the raw flour taste is gone.
Gradually pour in the half-and-half while whisking continuously to avoid lumps. Continue cooking and stirring for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
Remove the saucepan from heat. Add the cubed Velveeta cheese and the 3/4 cup grated Parmesan cheese, stirring until completely melted and smooth.
Season the cheese sauce with kosher salt and white pepper to taste.
Add the cooked drained macaroni to the cheese sauce and stir until all pasta is evenly coated. Transfer the mixture to a buttered 9x13-inch baking dish.
In a small bowl, combine the panko bread crumbs with the 2 tablespoons melted butter and the 3 tablespoons finely grated Parmesan cheese. Mix until the crumbs are evenly moistened.
Sprinkle the panko mixture evenly over the top of the mac and cheese.
Bake in a preheated 350°F oven for 25-30 minutes, until the topping is golden brown and the sauce is bubbly around the edges. Let cool for 5 minutes before serving.

Comments

Grocery List Plus Editorial Staff4.75

This is a straightforward baked mac and cheese that serves 16, making it a real family dish or potluck anchor. The ingredient list is completely standard at any Charlotte grocer—butter, half-and-half, Velveeta, parmesan, panko, and pasta are all easily found at Harris Teeter, Food Lion, Kroger, Walmart, or ALDI without a second stop. The stated 276 minutes is wildly misleading; this is probably 15 minutes of active prep (melting butter, making a roux, combining cheese sauce) plus 45 minutes in the oven, so budget about an hour total. The cost per serving will be low, maybe $0.80 to $1.20 depending on which butter and cheese you choose, because Velveeta and panko are budget staples. It reheats well from the fridge and is the kind of dish that tastes better the next day, which matters for a recipe scaled to 16.