Creamy Rendang Mac and Cheese with Crispy Panko Topping
Servings: 6 servings
Calories: 597kcal
Turn leftover rendang into the ultimate comfort food! This creamy rendang mac and cheese is spicy, cheesy, and topped with crispy panko.
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Ingredients
For the Mac and Cheese
- 224 g elbow macaroni or any short pasta; long pasta like fettuccine works too
- 1 Tbsp oil for boiling pasta
- 3 Tbsp unsalted butter
- 20 g all-purpose flour
- 2 cups whole milk add more if needed
- 2 cups sharp cheddar cheese shredded, more if you like it cheesier
- 2 cups beef rendang with some of its sauce
For the Topping
- ¾ cup panko breadcrumbs
- 2 Tbsp melted butter
- Pinch of salt only if using unseasoned panko
Instructions
Prepare the rendang: (this can be done days before)
- Follow this recipe to make beef rendang. You can also do the rendang ayam Padang, rendang ayam Perak. Alternatively, you can always get a rendang seasoning pack if you prefer not to prepare it from scratch. You won't need all the rendang, but I can assure you that you won't be mad with any leftovers
- Shred the beef using two forks or any meat shredder tool you have. If you use chicken rendang, remove the meat from the bone and shred them
- If you have some frozen rendang stash in your freezer, thaw overnight in the fridge before using
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the oil and cook the macaroni until just under al dente (about 2 minutes less than the package recommends). Drain and set aside. Give the pot a quick wash and dry it to make the cheese sauce
Make the Cheese Sauce
- Melt the butter over medium heat. Add the flour and cook for 1–2 minutes
- It turns lightly golden and no longer raw.
- Slowly pour in the milk, whisking continuously until smooth and slightly thickened.
- Stir in the shredded cheddar cheese and continue to mix until the sauce is velvety and creamy.
Combine with Rendang and Pasta
- Add the cooked macaroni and the rendang (along with some of its sauce) into the cheese sauce. Stir to combine.
- The mixture should be slightly saucier than your usual mac and cheese—that's the secret to keeping it creamy after baking. Taste and add salt if needed.
- Add more milk if needed. Don't worry about it being a bit too saucy, because after baking, it will be just the right consistency
Toast the Panko
- In a small pan, combine the panko, melted butter, and a pinch of salt. Toast over medium heat, stirring constantly, until just lightly golden. This step gives the topping a head start to ensure it stays crispy.
Assemble and Bake
- Preheat your oven to 350 F (180 C) for conventional oven. Lower the temperature by 20 F (15 C) if using convection oven.
- Lightly butter a 2-quart baking dish. Pour the rendang mac and cheese mixture into the dish and spread it evenly. Sprinkle the toasted panko on top.
- Bake for 25–30 minutes, or until the top is golden brown and bubbling at the edges.
Rest and Serve
- Let the mac and cheese rest for about 5 minutes before serving. This helps the sauce settle and makes serving easier. Tuck in!
- You can read more details on ingredients, substitutions, variations, and other tips in my post that may answer your questions not covered in the recipe card
Nutrition
Serving: 1serving | Calories: 597kcal | Carbohydrates: 41g | Protein: 30g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 115mg | Sodium: 455mg | Potassium: 416mg | Fiber: 2g | Sugar: 6g | Vitamin A: 816IU | Vitamin C: 0.3mg | Calcium: 405mg | Iron: 2mg
