Rated 4.7 stars by 3 users
Side Dish
6-8
15 minutes
30 minutes
-
Author:Recipe courtesy of Aly Romero
Kosher salt
3 Tbsp butter, plus another Tbsp for the topping
3 Tbsp flour
1 Tbsp butter
1 Tbsp extra virgin olive oil
1 cup panko breadcrumbs
1 Tbsp fresh parsley, chopped and divided for topping and garnish
ProBond® 8qt Stockpot
NanoBond® 5qt Dutch Oven
Provisions™ OvenBond Rectangular Baker
NanoBond Skillet
Start a large pot of water on high to bring to a boil, add a few large pinches of salt 2-3 Tbsp.
When pasta is done cooking, add it to the cheese sauce, stirring to coat, taste for salt and pepper and add more if desired. Carefully pour it into an OvenBond Rectangular Baker. Preheat oven to 400ºF.
Bake on middle rack for 10 mins. until golden and bubbly. When it’s done, sprinkle more fresh parsley and serve!
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