BRGR Mac N Cheese - KCTV5 News

BRGR Mac N Cheese

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BRGR Mac N Cheese
Courtesy of Bread and Butter Concepts


  • ½ lb. macaroni pasta- uncooked
  • 3 T butter
  • 2 cloves minced garlic
  • 3 T sherry-dry
  • 1 c whole milk
  • ½ c heavy cream
  • 6 oz white cheddar-grated
  • 2 oz parmesan-freshly grated
  • Salt and freshly ground white pepper to taste
  • ½ c panko breadcrumbs
  • 1 T herbs-freshly chopped
  • 1 T Boursin cheese


  • Preheat oven to 375º.
  • Grease a 13x9 pan.
  • Bring a large pot of salted water to a boil over high heat.
  • Add pasta and cook until al dente, then drain, rinse under cool water, and return to pot.
  • Heat 2T of butter in a saucepan over med-low heat, add garlic and cook for 1 minute, stirring frequently.
  • Increase heat to med and whisk in sherry, milk, and cream.  Bring to a boil stirring constantly.
  • Reduce heat to low and simmer for 2 minutes, then stir in nutmeg.
  • Add cheddar and Parmesan cheeses to the sauce by ½ cup measures, stirring until cheese melts before adding next portion. 
  • Pour sauce over pasta in pot and stir well.
  • Season to taste with salt and pepper, then transfer to a greased 9x13 pan.
  • In another saucepan, melt remaining butter (1T) and mix with breadcrumbs, herbs, and Boursin cheese, then sprinkle the mixture over the top of the dish.
  • Bake for 20 to 30 minutes, or until sauce is bubbly and breadcrumb mixture is golden brown.
  • Allow to set 5 minutes
  • Serve and enjoy. 
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