Ingredients
2
boxes (6 oz each) Annie’s™ organic shells & white Cheddar macaroni & cheese
Butter and milk called for on box
1 1/2
cups shredded Cheddar cheese (6 oz)
1 1/2
cups plain panko crispy bread crumbs
1/2
teaspoon garlic powder
1/4
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)
1/4
cup butter, melted
2
eggs
Preparation
Line bottom of 8-inch square (2-quart) baking dish with cooking parchment paper. Spray with cooking spray; set aside. Make macaroni & cheese as directed on box; mix in shredded cheese. Spread mixture evenly in baking dish; press top of mixture firmly with wooden spoon or piece of waxed paper. Cover loosely, and refrigerate until firm and set, at least 2 hours.
Heat oven to 425°F. Line large cookie sheet with cooking parchment paper; set aside. Turn macaroni and cheese upside down onto cutting board; remove parchment paper. Cut into 5 rows by 5 rows (1 1/2-inch squares) with sharp knife.
Mix bread crumbs, garlic powder, salt, red pepper and 1/4 cup melted butter in shallow dish or pie plate. Beat eggs in small dish; dip macaroni squares into eggs, allowing excess to drip off, then completely coat in bread crumb mixture. Transfer to cookie sheet.
Bake 9 to 11 minutes or until light golden brown and heated through. Serve warm.
