Description
It’s officially fall so bring on the ultimate comfort food: creamy, cheesy, classic baked macaroni and cheese with a crunchy topping.
Ingredients
- FOR THE TOPPING:
- 2 Tablespoons Unsalted Butter
- 1 cup Panko Breadcrumbs
- 1 clove Garlic, Minced
- ⅛ teaspoons Paprika
- ¼ teaspoons Salt
- FOR THE MAC AND CHEESE:
- 1-½ cup Uncooked Elbow Macaroni
- ⅓ cups Unsalted Butter
- 4-½ teaspoons All-purpose Flour
- 2-½ cups Milk
- 2 cups Sharp Cheddar Cheese, Grated
- ⅓ cups Fresh Parmesan Cheese, Grated
- ¼ cups Mozzarella Cheese, Grated
- ½ teaspoons Mustard Powder
Preparation
For the topping:
In a large skillet, melt butter on medium heat. Add panko breadcrumbs and garlic. Stir and __cook for about 5 minutes until breadcrumbs turn golden brown. Transfer into a small bowl and mix in paprika and salt. Set aside.
For the mac and cheese:
Preheat oven to 350°F. __cook macaroni according to package directions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in flour to make a roux. Stir constantly for about 3–4 minutes until roux is light and golden. Gradually add milk, whisking constantly to incorporate. The sauce will thicken and clump in the beginning but once you add more milk, it will smoothen out again.
Add cheddar, Parmesan and mozzarella cheeses and reduce heat to low. Add mustard powder and stir until cheese has melted.
Add macaroni and stir together to fully coat with the cheese sauce. Transfer macaroni into a 8 by 8 inch casserole dish. Sprinkle breadcrumb topping evenly on top of the macaroni.
Bake at 350°F for 30 minutes.
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