NOPE. We all sat down, hoping to get this shot within 10 seconds. We could then all dive in with a fork.
We did precisely that. We ate it. We ate it. We ate more. No one said a word until we had eaten 90% of the sheet.
No one will need to discuss this dish because it is cheesy and creamy, with a perfect crunch in every bite.
What is PANKO
Panko, a Japanese-style breadcrumb, can be found at your local supermarket in the Asian section. Both Panko and breadcrumbs can be used to coat fried foods. However, Panko has a crispier, crunchier texture.
1 pound large elbow pasta
Four tablespoons of unsalted butter
Two cloves garlic, minced
One medium shallot, minced
1/4 cup all-purpose flour
One tablespoon paprika
2 cups of whole milk
1 cup heavy cream
Dijon Mustard 2 Tbsp
To taste, add Kosher Salt and freshly ground Black Pepper
4 1/2 cups shredded extra-sharp cheddar cheese
Half a cup of freshly grated Parmesan
1 cup Panko
According to the package directions, cook pasta in a large pot with salted boiling water. Drain well.
Set oven broil to high. Arrange the oven rack 6 inches from the broiler. Use nonstick spray or lightly oil a sheet pan measuring 18 x 13.
Melt butter over medium heat in a large pan. Stir frequently while cooking garlic and shallot for about 2 minutes.
Stir in flour and paprika for about a minute. Whisk in the milk, cream, and Dijon gradually until slightly thickens (about 3-4 minutes). Add more milk if the mixture becomes too thick. Season with salt and pepper to taste.
Remove from heat. Add 2 1/2 cups of cheddar cheese, Parmesan, and pasta and stir until well combined. Season with salt and pepper to taste.
Combine Panko with the remaining 2 cups of cheddar cheese in a small dish.
Sprinkle Panko mixture over the pasta mixture.
Place the sheet pan in the oven and broil it, rotating it a few times. This should take about 5-6 minutes.