A delightful twist on the classic macaroni and cheese, this recipe incorporates a creamy blend of cheeses and a crispy breadcrumb topping for a comforting and flavorful dish.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a perfect crust.
Cook the elbow macaroni in a large pot of salted boiling water until al dente, then drain.
Stir occasionally to prevent sticking.
In a mixing bowl, combine the Monterey Jack cheese, sour cream, butter, and salt.
Ensure the butter is softened for easier mixing.
Mix the cooked macaroni with the cheese mixture until evenly coated, then transfer to a casserole dish.
Use a spatula to scrape all the cheese mixture into the dish.
In a small bowl, mix the panko breadcrumbs with the melted butter, then sprinkle over the macaroni.
Ensure the breadcrumbs are evenly coated with butter for a golden crust.
Bake in the preheated oven for 30 minutes, or until the top is golden and bubbly.
Check halfway through to ensure even browning.
Let cool slightly before serving. Enjoy your creamy baked macaroni and cheese!
Allowing it to cool helps the flavors meld together.
