Print Recipe - 1 pound macaroni
- 1 (3.5 oz.) tub Epicurean Butter Garlic Parmesan Flavored Butter
- 1 cup panko bread crumbs
- 2 (3.5 oz.) tubs Epicurean Butter Roasted Garlic Herb Flavored Butter
- 1 cup half-and-half
- 1 cup heavy cream
- 1 tsp. salt
- pepper, to taste
- 1 cup sharp cheddar cheese, shredded
- 1 cup swiss cheese, shredded
Garlic Butter Mac and Cheese
Prep time
30 min
Cook time
60 min
Servings
8 pers
Difficulty
medium
Ingredients
This Recipe calls for
Roasted Garlic Herb Butter
3.5 oz tub
$4.99
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1
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About
What's better than regular mac and cheese? Buttery, garlicky mac and cheese.
Instructions
- Begin cooking macaroni according to package instructions.
- Preheat oven to 375 degrees.
- While macaroni cooks, in a small saucepan, melt Epicurean Butter Garlic Parmesan Flavored Butter.
- Mix panko bread crumbs and melted Garlic Parmesan butter together in a bowl.
- When macaroni is cooked just under al dente, drain well and return to pot.
- Add Epicurean Butter Roasted Garlic Herb Flavored Butter, half and half, cream, salt, and pepper to pot. Mix well.
- Add half the macaroni mixture to an 8"x10" pan. Cover with ¾ cup sharp cheddar and ¾ cup swiss.
- Add remaining macaroni mixture to pan, then cover with remaining sharp cheddar and swiss.
- Finally, top with panko bread crumb and Garlic Parmesan butter mixture.
- Bake in oven for 45 minutes to 1 hour. (Note: should be golden brown and bubbly.)
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