Make a quick, easy mac and cheese in under 30 minutes. Comfort food has never tasted so good!
Around 90% of Asian Americans have lactose intolerance, and I am extremely fortunate not to belong to this group. Dairy is an important part of our diet. It contains calcium, potassium, and protein, as well as vitamin A, among other nutrients that are essential to maintaining good health. When purchasing dairy products, I only buy products that have the Real(r) Seal. This lets me know I am buying products made with U.S. cow’s milk.
Around 90% of Asian Americans have lactose intolerance, and I am extremely fortunate not to belong to this group. Dairy is an important part of our diet. It contains calcium, potassium, and protein, as well as vitamin A, among other nutrients that are essential to maintaining good health. When purchasing dairy products, I only buy products that have the Real(r) Seal. This lets me know I am buying products made with U.S. cow’s milk.
Ingredients
- Divide three tablespoons of unsalted butter into equal portions
- Panko*, 1/2 cup
- Half a teaspoon of thyme leaves
- 1 1/2 cup shredded sharp cheddar cheese
- 1 cup Monterey Jack cheese shredded
- One tablespoon cornstarch
- 8 ounces fusilli pasta
- One 12-ounce can of evaporated milk
- Emeril’s Essence Creole seasoning, one tablespoon
- To taste, add Kosher Salt and freshly ground Black Pepper
Instructions
- Melt one tablespoon of butter in a small pan over medium heat. Add Panko, and stir until browned and toasty, about 3 minutes. Stir in thyme and set aside.
- Combine cheeses with cornstarch in a large bowl. Set aside.
- Cook pasta in a large pot with salted boiling water according to the package directions. Drain well.
- Mix in the remaining two tablespoons of butter. Stir in cheese, evaporated Milk, and Emeril’s Essence for about 2-3 minutes until cheese is melted. Season with salt and Pepper to taste.
- Serve immediately topped with Panko.