Kaki Mochi Crusted Mac & Cheese
Kaki Mochi Crusted Mac & Cheese
"Mac and cheese is a holiday must for our ohana and baking in kaki mochi takes the flavor and texture of this dish to the next level!" - Devin Boesing, Foodland Ambassador, Instagram: @boeboecooks
Ingredients
- 1 cup Maika`i Kaki Mochi
- 16 ounces Cheese of your choice, freshly grated
- 1 cup Heavy whipping cream
- 3/4 cup Elbow macaroni pasta
- 1 tablespoon Sour cream
- 1/2 block Butter, optional
- 1 clove Garlic, optional
Instructions
- Bring a large pot of water to a boil and cook elbow macaroni pasta for about 7 minutes. Then strain in a colander and rinse with cold water and set aside.
- Preheat the oven to 400 degrees.
- Freshly grate your block(s) of cheese and set aside.
- In the same empty large pot, melt the butter over medium heat with minced garlic then slowly add in the heavy cream and bring to a slight simmer.
- Add in and slowly melt two thirds of the freshly grated cheese until it becomes a thickened sauce. Turn off the heat.
- Add the sour cream and stir.
- Next, add in all of the cooked macaroni pasta, mix and taste for seasoning.
- Transfer and evenly spread the mixture into a baking dish.
- Next, take a bag of Maika`i Kaki Mochi and crush into crumbs.
- Sprinkle the crumbs and the rest of the freshly grated cheese over the top of the macaroni mixture.
- Cover with foil and bake at 400 degrees Fahrenheit for 15 minutes. Then remove the foil and bake for an additional 5 minutes or until the top begins to brown slightly. Be careful not to burn.
- Let it cool for 5-10 minutes before serving. Enjoy!
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