Comfort food at its most luxurious - baked mac and cheese with a crispy seasoned bread crumb topping and the easiest make-ahead option. Some days, nothing else will do.
Ingredients
1tbsp.kosher saltplus more to taste
1lb.(500g) pasta
6tbsp.unsalted butter
3medium garlic clovesminced or pressed
1tsp.dry mustard
1/4tsp.cayenne pepper
6tbsp.all-purpose flour
2 1/4cupschicken or vegetable broth
3 1/2cupsmilk
1lb.gouda cheeseshredded
8oz.emmenthal cheeseshredded
freshly ground black pepper
1cupItalian bread crumbsfor topping
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Instructions
Preheat oven to 400 degrees F (200 C). Lightly grease a large rectangular baking dish with butter or cooking spray; set aside.
Bring water to a boil in a large saucepan or Dutch oven set over high heat. Add 1 tbsp. salt and the pasta and cook, stirring occasionally to minimize sticking, for 5 minutes, until the pasta has just begun to soften. Drain pasta and set aside.
Return the pot to medium heat and add the butter. When butter has melted, add the garlic, mustard, and cayenne. Cook until fragrant, about 30 seconds. Whisk in the flour and cook, stirring constantly, about 1 minute, until the flour takes on a lightly golden color. Slowly whisk in the broth and milk, and bring the mixture to a simmer. Simmer for about 15 minutes, whisking frequently, until large bubbles form on the surface and the sauce thickens slightly. Remove from heat, stir in the shredded cheese until completely melted, and season with salt and pepper to taste.
Mix the drained pasta into the cheese sauce, stirring to break up any clumps, until well-combined. Pour mixture into the baking dish and sprinkle the top evenly with bread crumbs.
Bake uncovered for 25-35 minutes, until the sauce is bubbling and the bread crumbs are crisp. Allow to cool slightly and serve.
Notes
This works beautifully as a make-ahead meal - in fact it’s one of my absolute favorite make-ahead options. To prepare in advance, after pouring the pasta-cheese mixture into the baking dish, cover the entire dish tightly with aluminum foil and refrigerate for up to 2 days. When ready to serve, bake the covered dish in a 400 degree F (200 C) oven for 35-40 minutes, until the filling is hot throughout. Remove the foil and bake for an additional 15-20 minutes, until the bread crumbs are crisp.
You can use any type of pasta; shells, spirals, or cavatappi work especially well. You want something with ridges, nooks, or crannys to hold lots of delicious cheese sauce!
Feel free to substitute 1 lb. colby jack and 8 oz. sharp or extra sharp cheddar for the gouda and emmenthal, based on availability or your own preferences. Both combinations are outstanding!