Ingredients
Scale
Mac and Cheese:
- 10oz elbow pasta
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1¼ cup whole milk
- ¾ cup heavy cream
- 1½ cups extra sharp cheddar cheese, shredded, about 4 oz
- ½ cup white or yellow American cheese slices, about 2 oz
- 1 teaspoon mustard powder
- 2 teaspoons kosher salt
- 1 teaspoon hot sauce, I use Tabasco
- Several grinds of fresh black pepper
Breadcrumb Topping:
- ½ cup plain panko breadcrumbs
- 1 tablespoon unsalted butter, melted
- ¼ cup extra sharp cheddar cheese, shredded, about .75 oz
- ¼ cup parmigiano reggiano, grated, about .5 oz
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Instructions
- Preheat your oven to 350°F.
- Bring a pot of water to a boil, heavily salt the water, and cook your pasta until just shy of al dente. Drain and set aside.
- In a separate pot, melt 2 tablespoons of unsalted butter over medium heat, then whisk in the 2 tablespoons of flour and cook for about 1 minute.
- Slowly whisk in 1¼ cup whole milk and ¾ cup heavy cream, letting the mixture simmer for 2-3 minutes as the sauce thickens.
- Turn off the heat and stir in 1½ cups extra sharp cheddar, ½ cup American cheese, 1 teaspoon mustard powder, 2 teaspoons kosher salt, 1 teaspoon hot sauce, and black pepper to taste. Stir until the cheese melts creating a smooth sauce.
- Gently fold in your cooked pasta.
- Transfer the mac and cheese to a baking dish.
- In a small bowl, mix together ½ cup panko, 1 tablespoon melted butter, ¼ cup extra sharp cheddar, ¼ cup parmigiano reggiano, 1 teaspoon kosher salt, ½ teaspoon garlic powder, and ½ teaspoon paprika.
- Sprinkle the topping evenly over the top of the mac and cheese.
- Bake in your preheated oven for 20-25 minutes until the edges are bubbling. Broil for 1-2 minutes for a more golden topping.
- Let sit for at least 10 minutes before serving.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Side Dishes
- Method: Stovetop; Oven