What’s for dinner? Try Susie’s Crunchy Topped Cheese & Mac, a family favorite recipe, that brings nostalgia with a modern twist to your table. This recipe is protein packed, featuring In Good Hands Protein Puffs, and combines the perfect amount of crunch with a craveable cheese flavor. Take your taste buds back in time with a twist you can pass on to the next generation.
In Good Hands Protein Puffs are a quick and easy way to add 12 grams of milk protein per serving to your everyday meal solutions. They are made with Real California Milk and gluten-free with only 1 gram of sugar.
Susie’s Crunchy Topped Cheese & Mac
Ingredients:
- 1 2.1- to 2.2-ounce package In Good Hands Protein Puffs
- 1 pound penne pasta
- 8 tablespoons (1 stick) Real California Unsalted Butter, divided, plus more for the baking dish
- 1/4 cup all-purpose flour
- 4 cups Real California Milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounces (about 2 cups) shredded Real California White Sharp Cheddar Cheese, divided
- 8 ounces (about 2 cups) shredded Real California Monterey Jack Cheese, divided
- 1/2 teaspoon ground paprika
Directions:
Prep time: 20 minutes
Cook time: 50 minutes
- In a food processor, process protein puffs to the texture of panko or coarse breadcrumbs. Set aside. Lightly butter a 3- to 4-quart baking dish and set aside.
- Cook pasta according to package directions.
- Meanwhile, preheat the oven to 350°F.
- Also while pasta is cooking, in a medium saucepan over medium heat, melt 6 tablespoons butter. Whisk in flour. Slowly add milk, whisking constantly. Continue to cook, stirring and scraping the bottom and sides of the saucepan almost constantly, until mixture slightly thickens, 8 to 10 minutes. Remove from the heat and add salt, pepper, 3/4 of Cheddar cheese, and 3/4 of Jack cheese, stirring to melt cheese. Set aside.
- Drain pasta and transfer to prepared dish. Pour cheese mixture over pasta. Sprinkle with remaining Cheddar cheese and Jack cheese. Top with Protein Puffs and paprika. Dot with remaining 2 tablespoons butter and bake until lightly browned on top and heated through, about 30 minutes. Serves 8 to 10.
Notes: Optionally, after adding the sauce, add a layer of sliced tomatoes.
To freeze the cheese and mac, bake in a foil or a good-quality ceramic baking dish for 10 minutes. Cool to room temperature, then freeze in the dish. When ready to serve, defrost and bake at 350°F until browned on top and heated through, 20 to 60 minutes depending on the baking dish and the internal temperature of the defrosted casserole.
Why Choose California Dairy?
Glad you asked. Every product stamped with the Real California Milk® Seal is made with wholesome dairy from the Golden State – where we believe in real food made by real families who are focused on a cleaner, more sustainable future.
Check out CaliforniaGrown.org for more farmer stories, recipe inspiration, and more.
Find everything you need for this recipe and many more California favorites at your local Mollie Stone’s Markets. Click HERE to find a market near you!
Recipe courtesy of Susan Robbins Namerow and image by Jill Silverman Hough for California Milk Advisory Board.
