m. c. de marco: The New Kitchen Cookbook

Mac and Cheese

The recipe was online briefly, but I assume it is gone already.

panko mac'n'cheese



in the pot

  1. Process the bread into crumbs with 3 T. of the butter, on pulse. (Just work it in with your fingers if using panko.)
  2. In the pasta pan or Dutch oven, on medium-high, heat 5 T. butter to foaming.
  3. Whisk in flour and spices. Whisk another minute.
  4. Whisk in milk slowly. Bring to full boil stirring constantly.
  5. Simmer on medium 5 minutes until the thickness of heavy cream.
  6. Remove from heat and add cheese and salt.
  7. Add pasta and return to medium-low heat for 6 minutes.
  8. Transfer to 9x13 baking dish, top with crumb mixture, and broil 3-5 minutes.
  9. Cool 5 minutes before serving.


Don’t put the pan too close to the broiler if using panko as a substitute for fresh breadcrumbs. Also, note that the original recipe said not to do that (but I almost always do it).

panko closeup

I tried doubling the cayenne pepper, to little effect. I may need some new cayenne pepper…

You can substitute 8 oz. of Pepper Jack for the 8 oz. of Monterey Jack without making the mac'n'cheese obnoxiously spicy.

If you’re low on panko, you can replace some with almond flour, or, preferably, almond meal.