Ingredients
Scale
- 1/2 Bag Mrs. Miller’s Wide Noodles
- 1 1/4 Cups Heavy Cream
- 1/4 Cup Butter
- 1/4 Cup Flour
- 3/4 Cup Milk
- 2 Cups Fresh Grated Bunker Hill Mild Cheddar Cheese
- 1 Cup Fresh Grated Bunker Hill Jalapeño Cheese
- 1 TBS Grizzly Herb Seasoning
- 1 tsp Everything Bagel Seasoning
- Fresh Cracked Pepper to taste
For The Topping
- 2/3 Cup Panko Bread Crumbs
- 2 TBS Butter
- 1/2 TBS Everything Bagel Seasoning
- 1/4 Cup Fresh Grated Parmesan Cheese
Instructions
- Cook Mrs. Miller’s Homemade Wide Noodles two minutes less than package instructions. Drain and set aside.
- Make a roux: Melt 1/4 Butter in a large saucepan and slowly whisk in 1/4 Flour until paste forms. Don’t overcook the flour. It should remain white.
- Slowly pour Milk and Heavy Cream into roux to create a bechamel, stir out any lumps then add the Cheeses and Spices until a silky cheesy sauce forms.
- Add Wide Noodles to the bechamel and stir to combine.
- For the topping: Melt Butter in a small saucepan and toast the Bread Crumbs – be careful not to burn. Once cooled, add the Spices and Cheese.
- Pour the Noodle and Cheese mixture into a 9″ pan, top with Bread Crumb mixture, then bake at 400º for 15-20 minutes.
Optional – bake in individual crocks. Bake time and temperature stay the same.
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes