Wednesday, February 15, 2017

Creamy Skillet Macaroni & Cheese {Max Brenner's Copycat}

Creamy Skillet Macaroni & Cheese {Max Brenner's Copycat}
First of all...saying this recipe is a copycat is a smidge misleading. It's not actually a copycat-it's the actual recipe via Max Brenner's website. So it's like super legit. Whenever I would go to Max Brenner's restaurant in NYC, my favorite savory item was their skillet macaroni and cheese. It's creamy and flavorful with a gorgeous, slightly crisp, crust, and there are little bites of tomatoes studded throughout. It's crazy good.
Creamy Skillet Macaroni & Cheese {Max Brenner's Copycat}
I'm having flashbacks to many many wonderful times in NYC back at Max Brenner's restaurant--with the macaroni and cheese today, and that hot chocolate I shared last week (which is the closest hot chocolate I've ever had to their Italian Thick Hot Chocolate, which is my mostest favoritest), my 2 favorite things to order there! It's like I never left. :P
Creamy Skillet Macaroni & Cheese {Max Brenner's Copycat}
The mac and cheese is super creamy and flavorful and there's yummy little bits of tomato in there and the most perfect cheesy crumby-y crust. It's just....the best macaroni and cheese in the world, guys. I'm for serious. 

Creamy Skillet Macaroni & Cheese 
{Max Brenner's Copycat}

Adapted from Max Brenner

Creamy Skillet Macaroni & Cheese {Max Brenner's Copycat}
Makes approx. 4 servings.
Ingredients:
  • 8 oz cooked macaroni noodles, al dente
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups warm whole milk
  • 3 and 1/2 cups shredded mix of cheeses(Cheddar & Parmesan, or whatever your preference), divided
  • Pinch of salt
  • Pinch of pepper
  • Optional-garlic powder, to taste
  • 1 oz chopped tomato + more for serving
  • 0.5 oz bread crumbs (store bought or homemade)
  • Optional-Pinch of chopped parsley or a sprinkle of dried parsley
Preparation:
  • Preheat oven to 400F degrees.
  • In a 10 inch oven-safe skillet (I used cast iron), melt the butter on the stove over medium-low heat. Once hot, whisk in the flour constantly until smooth.
  • Whisk warm milk into the roux and stir until thickened.
  • Add in 3 cups of the cheeses, a handful at a time, whisking until smooth before adding the next handful of cheese. 
  • Once all the cheese is added and melted add salt, pepper, and any other seasonings (I added a bit of garlic powder), to taste. Remove from heat.
  • Add al dente pasta and chopped tomatoes to the sauce and mix together until evenly combined.
  • Sprinkle the top evenly with remaining 1/2 cup of cheeses. Then sprinkle breadcrumbs on top of that.
  • Bake for about 10 minutes, until the top is bubbly and starting to turn a bit golden. Remove from oven.
  • Sprinkle a bit of parsley on top of the baked macaroni and cheese, if desired. Let cool for at least 5 minutes before serving. Store leftovers in a covered or airtight container in the refrigerator for up to 5 days.
Creamy Skillet Macaroni & Cheese {Max Brenner's Copycat}
LIFE CHANGING MAC AND CHEESE.
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