Labor Day Goodness: Mac & Cheese w/ Corn on the Cob

I have been craving mac & cheese for a few days, so I went to the grocery store last night to get the ingredients. It was a little strange grocery shopping at night because I usually do it during the day. I made the mac & cheese today for lunch and will have it again for dinner along with some Buttermilk Fried Chicken from Ad Hoc at Home (the chicken is currently brine-ing in the fridge).

INGREDIENTS:
1 (16 oz.) pkg. macaroni (whole wheat)
1 cup milk
2 cups chicken broth
2 cups sharp cheddar cheese, grated
1 cup swiss cheese, grated
1 cup monterey jack cheese, grated
8 oz. cream cheese, cubed
2 tsp. onion salt
fresh ground pepper
1/2 cup flour
Panko crumbs (enough to cover)
*original recipe found here

Preheat oven to 375 degrees.
I started by shredding the 3 types of cheeses (Cheddar, Swiss, and Monterey Jack). You can also buy the pre-shredded cheeses, but I actually like to do the prep work myself (plus, it's cheaper if you buy the block).


Cook pasta for about 5-6 minutes. Drain.
Here are the ingredients:

Combine milk, chicken broth with pasta. Stir.
Combine the rest of the ingredients.


Pour in a baking pan. I also used two ramekins (for lunch).

Place in oven. Cook for approximately 35 minutes.

For the last few minutes, turn oven to broil and sprinkle a layer of Panko crumbs and cook until crumbs are golden.

Let cool slightly before serving.

Enjoy!