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Wasabi Macaroni and Cheese with Crunchy Panko Topping

Image for Wasabi Macaroni and Cheese with Crunchy Panko Topping
plate

Yield

Yield: 12 4-ounce Servings

kikkoman products used:

ingredients

Wasabi Cheese Sauce
4 ounces Butter
4 ounces Yellow Onions, minced
4 ounces Flour
3 cups Milk
1 cup Heavy Cream
16 ounces Sharp White Cheddar, grated
To Taste: Kikkoman Wasabi Sauce

Crunchy Panko Topping
3 cups Kikkoman Panko Japanese Style Bread Crumbs
¼ cup Peanut Oil
1 tablespoon Lemon Zest
2 teaspoons    White Pepper
12 ounces Pasta, desired shape, cooked

directions

Wasabi Cheese Sauce:
In a medium saucepan, melt the butter; add onions and sauté for 3 minutes, or until soft and fragrant. Add the flour and stir to combine. Continue cooking and stirring until flour is turning a light golden brown. In a separate saucepan, heat milk and cream until just simmering. Add the roux and slowly while whisking constantly. Use an immersion blender to completely blend the roux into the milk without lumps. Slowly add cheese, whisking constantly until melted. Add milk or cream as needed to desired consistency. Season to taste with Kikkoman Wasabi Sauce.

Crunchy Panko Topping:
In a large dry sauté pan, toast Kikkoman Panko Japanese Style Bread Crumbs over low heat, stirring constantly to toast evenly. When panko is a rich golden brown, stir in peanut oil, soy salt, lemon zest and white pepper. Adjust seasoning to taste. 

To Assemble:
In a large bowl, add cooked pasta and add sauce until desired consistency. Transfer to a baking dish and top with Crunchy Panko Topping. Bake in a preheated 350 degree oven until cheese sauce is bubbling and Crunchy Panko Topping is golden brown.

 

Recipe by Kikkoman Foodservice Executive Chef Andrew Hunter

 

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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