Print: Baked Mac and Cheese with Crispy Topping

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Baked Mac and Cheese with Crispy Topping

Ingredients · Serves 8 · Prep 25 min · Total 1 hr 10 min

Pasta
1 lb elbow macaroni or cavatappi
1 tbsp kosher salt, for the pasta water
Cheese sauce
¼ cup unsalted butter
¼ cup all-purpose flour
3 ½ cups whole milk, warmed
1 tsp dry mustard powder
½ tsp garlic powder
¼ tsp smoked paprika
1 tsp kosher salt
¼ tsp black pepper
12 oz sharp cheddar cheese, grated (about 3 cups)
4 oz Gruyere or Monterey Jack cheese, grated (about 1 cup)
Topping
¾ cup panko breadcrumbs
2 tbsp unsalted butter, melted
¼ cup Parmesan cheese, finely grated

Baked Mac and Cheese with Crispy Topping

Steps

Heat the oven to 375°F (190°C) and butter a 9x13-inch baking dish.
Boil the pasta in well-salted water for 2 minutes less than the package says, since it finishes in the oven. Drain and set aside.
In a large saucepan or Dutch oven, melt the 4 tablespoons butter over medium heat. Whisk in the flour and cook, whisking, until bubbly and toasty-smelling.
Gradually whisk in the warm milk, then the mustard, garlic powder, paprika, salt and pepper. Cook, whisking often, until the sauce is thick enough to coat a spoon.
Take the pot off the heat and stir in the cheddar and Gruyere a handful at a time until melted and smooth.
Fold in the pasta. It will look very saucy, which keeps it creamy after baking. Pour into the baking dish.
Stir the panko, melted butter and Parmesan together and scatter evenly over the top.
Bake until bubbling at the edges and golden on top.
Let it rest 10 minutes so the sauce settles before serving.