Photo: Brian Woodcock; Styling: Paige Hicks
From the Kitchen of…Rebecca Longshore, Assistant Digital Editor
"I love how my Grandmother Howard's mac and cheese has a crunchy, cheesy crust over a creamy center."
The key to Rebecca's grandmother's dish was evaporated milk. We added a surprise ingredient, canola mayonnaise, to make things extra creamy.
Serves 12 (serving size: about 2/3 cup)
1. Preheat oven to 350°.
2. Cook pasta according to package directions. Drain.
3. Combine mayo and next 7 ingredients (through egg) in a large bowl; stir with a whisk. Gradually whisk in milk. Stir in cheese and pasta. Spoon into an 11 x 7-inch baking dish coated with cooking spray.
4. Combine oil and butter in a medium bowl. Add panko and parsley; toss. Sprinkle over pasta mixture. Bake at 350° for 30 minutes or until lightly browned.