A delightful twist on the classic macaroni and cheese, featuring a creamy texture and a crispy topping.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated to achieve even cooking.
Cook the macaroni in a large pot of boiling salted water until al dente, then drain.
Do not overcook the pasta as it will continue to cook in the oven.
Layer half of the cooked macaroni, half of the butter, and half of the cheese in a round casserole dish.
Spread the layers evenly for consistent flavor.
Repeat the layering with the remaining macaroni, butter, and cheese.
Press gently to compact the layers slightly.
In a small mixing bowl, whisk together the egg, milk, salt, and pepper.
Ensure the egg is fully beaten for a smooth mixture.
Pour the egg mixture evenly over the layered macaroni and cheese.
Pour slowly to allow the mixture to seep into the layers.
Sprinkle the panko bread crumbs evenly over the top.
For extra flavor, mix the bread crumbs with a bit of melted butter.
Bake uncovered in the preheated oven for 30 minutes, or until the top is golden brown.
Check the dish halfway through to ensure even browning.
Let the dish cool for a few minutes before serving.
Cooling allows the dish to set for easier serving.
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