- 12 oz. uncooked large elbow macaroni (we used regular elbow macaroni)
- ¼ cup salted butter
- ¾ cup chopped yellow onion (from 1 onion)
- 3 Tbsp. all-purpose flour
- 1 Tbsp. finely chopped garlic (2 to 3 garlic cloves) (we went with the tablespoon measurement rather than the amount of cloves)
- 2 cups whole milk
- 8 oz. sharp Cheddar cheese, shredded (about 2 cups)
- 6 oz. processed cheese (such as Velveeta), cubed (about 1 ½ cups) (we used mexi-velveeta)
- 1 cup mayonnaise (such as Duke’s) (we used Duke’s)
- ½ tsp. kosher salt
- 6 Tbsp. coarsely chopped fresh flat-leaf parsley, divided (we used 8 tablespoons, divided)
- ¾ cup whole-milk ricotta cheese
- 1 large egg
- 1 ½ cups panko (Japanese-style breadcrumbs)
- 2 Tbsp. salted butter, melted
- Cook the macaroni based off the directions on the package they came in, leaving them off to the side for now. Preheat your oven to 350 degrees.
- Take a 12-inch cast-iron skillet out and add the ¼ cup butter to it, setting the heat to medium-high. Once the butter’s melted, toss the onion in, stirring constantly for 4 to 5 minutes or until the onion just starts to brown. Add the flour and garlic in, continuing to stir for another mixture or two or until the garlic becomes fragrant. Pour the milk in and wait for the mixture to come to a boil. Once boiling, turn the heat down to low and gradually whisk in the Cheddar cheese and processed cheese until all of it has melted. Take the skillet off the heat and mix in the pasta, mayonnaise, salt and ½ cup of parsley (we used 6 tablespoons).
- Take a small bowl out and mix the ricotta and egg together in it. Take the ricotta mixture and gently stir it into the macaroni and cheese, leaving large swirls. Place the skillet in the oven for 10 minutes.
- While the skillet is in the oven, take a medium-sized bowl out and mix the panko, melted butter, and remaining 2 tablespoons of parsley together in it until combined. Once the skillet’s been in the oven for 10 minutes, pull it out and top it with the panko mixture, sticking the skillet back in the oven for another 10 minutes or until the panko mixture is lightly browned.
Serves 6 (1 ½ cups per serving) (Could serve even more people if you choose to serve this as a side dish.)
This is a delicious mac and cheese that you’ll enjoy either as a main dish or just as a side dish ! The parsley adds a nice pop of color as well as adding a nice freshness to the dish when you get enough of it in a bite. You can taste the garlic a little as well but it’s the wonderful cheesy flavor that comes through the most. The panko mixture provides a nice crunchy contrast to the macaroni and cheese. We hope you enjoy this hearty macaroni and cheese as much as we did !
This recipe came from Southern Living.
We weren’t paid in any form to promote Velveeta, Duke’s or Southern Living.
Take care everybody !