Garlic Butter Mac and Cheese
What's a step up from regular mac and cheese? Buttery, garlicky mac and cheese.
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
Begin cooking macaroni according to package instructions.
Preheat oven to 375°F.
While macaroni cooks, in a small saucepan, melt Garlic Parmesan Flavored Butter.
In a bowl, mix panko bread crumbs and melted Garlic Parmesan Flavored Butter together.
When macaroni is cooked just under al dente, drain well and return to pot.
Add 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.
Mac and Cheese is fully baked when golden brown and bubbly.