Panko Mac n Cheese

Ingredients...

- 454 grams Cooked Pasta (slightly Undercooked)
- 4 tbsp (60ml) Butter
- 1/4 cup Flour
- 2 1/2 cups (600 ml) Milk
- 2 tsp Mustard Powder
- 1 tsp (more To Taste!) Salt
- Black Pepper
- 230 grams Cheddar Cheese, Grated
- 230 grams Fontina Cheese, Grated
- 4 whole Roma Tomatoes, Sliced Thick
- 1 cup (237g/ml) Panko Breadcrumbs (more To Taste)
- Salt And Pepper For Sprinkling

* feel free to use any cheese that makes your skirt fly!


How to...

Preheat oven to 350 degrees.

Cook pasta until al dente.

1. Melt butter in a large skillet.

2.Sprinkle in flour, whisk to combine, and cook for 2 to 3 minutes until it deepens in color.

3. Pour in milk, whisking constantly.

4. Add mustard, salt, and pepper. Continue cooking until it thickens, 4 minutes or so.

5. Add cheese and stir until melted. Pour in cooked pasta and stir to coat. Check seasonings and add more salt if needed.

6. Pour into a buttered casserole dish. Top with 3/4 of the panko crumbs. Arrange tomato slices neatly on the top. Sprinkle with salt and pepper. Top with the rest of the panko crumbs.

7. Bake for 20 minutes. Broil for 3 to 4 minutes at the end to make the top golden brown.