Mac N Cheese with Buttered Crumb Topping

Mac and Cheese with Buttered Crumb Topping

Serves 4-6

Prep time: 10 minutes

Bake time: 20-25 minutes

Make ahead: Bake and cool; refrigerate until ready to use. Reheat in low oven. Freezes beautifully.

Tip: The recipe changes based on what bits of cheese are in my fridge- so I encourage you to go beyond way beyond Cheddar!  And you can always toss in anything from chopped ham, mushrooms, diced tomatoes or green chiles. 

8 ounces macaroni or other tubular pasta
(about 2 cups uncooked pasta)

3 tablespoons butter

3 tablespoons flour

1/4 teaspoon onion powder

1 -2/3 cups milk, warmed

3 cups shredded Cheddar cheese  (or a mixture of Cheddar, Gouda, Fontina, Havarti, Mozzarella, etc)

Pinch cayenne pepper

1 tablespoon yellow mustard, plus more to taste

Salt and pepper to taste

Topping:

1 tablespoon butter, melted

1/2 cup fine dry bread crumbs 

Parmesan cheese

Preheat oven to 350ºF. Spray a 2-quart casserole with cooking spray; set aside.

Cook macaroni as directed on package; drain, reserving some of the cooking water. Transfer macaroni to prepared casserole; set aside.

While macaroni is cooking, melt butter in a medium saucepan. Stir in flour and onion powder; cook for about 1 minute. Gradually whisk in the warm milk. Cook and stir over medium heat until mixture thickens and bubbles. Stir in a pinch of cayenne pepper. Generously season to taste with yellow mustard, salt and pepper. Add more cheese or mustard as needed. Add a little pasta water (I usually add about 1/2 cup- not necessary but I think it make it that much creamier) Remove from heat. Stir cheese sauce into macaroni.

Topping: In a small bowl combine melted butter and breadcrumbs. Sprinkle over macaroni and cheese. Sprinkle with a little freshly grated Parmesan cheese. Bake 25 minutes, or until bubbly and lightly browned on top. Let stand 5-10 minutes before serving.