Creamy Mac and Cheese With Buttered Crumbs
, Serves 6 to 12
Baked stovetop mac in a mustard-spiked béchamel with Cheddar and Gruyère, topped with broiled buttered panko.
| prepButter a shallow 3-quart / 9×13-inch baking dish | ||||||
| prepBring a large pot of water to a boil | ||||||
| prepSet broiler to lowest setting, rack at least 6 in / 15 cm from heat | ||||||
| 55 g unsalted butter | Melt butter, whisk in mustard | Whisk in flour, cook 2 min | Whisk in milk gradually, simmer | Whisk in grated cheese off heat | Stir in pasta, season with nutmeg | Top mac, broil until golden, 1-5 min |
| 1 1/2 tsp mustard powder, preferably Colman's | ||||||
| 30 g all-purpose flour | ||||||
| 950 ml whole milk | ||||||
| 450 g extra-sharp Cheddar, grated (minus 1/2 cup reserved for crumbs) | ||||||
| 340 g Gruyère, Comté or a combination, grated | ||||||
| freshly grated nutmeg (optional) | ||||||
| 450 g large elbows or cavatappi | Boil pasta until fully tender, drain | |||||
| 50 g panko | Mix panko, butter, salt, pepper, cheese | |||||
| 30 g unsalted butter, melted | ||||||
| 1/4 tsp kosher salt | ||||||
| 1/4 tsp black pepper | ||||||
| 50 g reserved grated cheese (for the crumbs) | ||||||
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