We took our favorite oven baked macaroni and cheese to another level by adding a crispy catfish breadcrumb topping! This catfish recipe is an easy weeknight dinner the whole family will enjoy.
Shred the cheese; set aside. Preheat oven to 375°F.
Lightly season catfish fillets with salt and pepper. Place on lined baking sheet and bake for 20 minutes, flipping halfway. (Meanwhile, boil pasta to al dente according to package directions; drain.)
Remove catfish from oven and set aside to cool, while leaving oven on at 375°F.
Melt 2 tablespoons of the butter and spread evenly over bottom of a 9x13 casserole dish. Layer half of the cooked pasta into the dish, then half of the cheese. Dice 2 tablespoons of butter into tiny pieces and place evenly over top the cheese layer. Repeat the layers, starting with the remaining pasta, then the remaining cheese, and ending with another 2 tablespoons of butter.
In a medium bowl, whisk the eggs and milk with ¼ teaspoon salt and ⅛ teaspoon pepper (more or less to taste). Pour evenly over the casserole.
Using a fork, flake the fish into small pieces. In a medium bowl, combine the flaked fish with the Panko and 2 tablespoons of melted butter. Spread evenly over top the casserole. Sprinkle with additional salt and pepper.
Bake casserole for 20 minutes, until top is golden and pasta is bubbly.
Notes
This recipe was tested in a Pyrex glass baking dish. Baking times may vary if using a ceramic or metal pan.
Serve as a meal or side dish.
Can flavor catfish with Cajun seasonings before baking for a Cajun mac and cheese.
Use same bowl to mix milk/eggs and then catfish with Panko. No need to dirty two bowls.
Do not use pre-shredded cheese in the bags.
Shred cheese while block is cold, then let set out while cooking fish and pasta so it isn't so cold when adding to the dish.
Nutrition information is an estimate only and provided as a courtesy.