Ingredients
3 tbsp unsalted butter
3 cups panko bread crumbs
½ cup cheddar cheese, extra-sharp or Gruyere cheese, coarsely grated
1 ½ lb ziti, penne, or any short pasta
4 tbsp unsalted butter
4 tbsp all-purpose flour
½ tsp dried hot red pepper flakes
4 ½ cups 2% milk, or whole milk
1 cup heavy cream
6 cups cheese, coarsely grated, firm, flavorful
½ cup Parmesan cheese, grated
4 tsp Dijon mustard
1 ½ tsp kosher salt
½ tsp black pepper, freshly ground
Preparation
Preheat the oven to 400 degrees F.
Butter a 4-quart shallow baking dish or use two smaller baking dishes.
Melt the butter and stir in the panko breadcrumbs and cheddar cheese until well combined. Set aside.
Bring a large pot of salted water to a boil.
Add the pasta to the boiling water, and cook according to package instruction. Stop cooking a minute or two before it should be done to be al dente.
Before draining the pasta, scoop out 1 cup of the cooking water and set aside.
In a 5-quart heavy saucepan melt butter over medium-low heat and whisk in the flour and red pepper flakes.
Stir for about 4 minutes, until blond in color, and gradually whisk in the milk.
Turn the heat up to medium-high and bring the sauce to simmer, whisking frequently.
Lower the heat, and simmer for 5 minutes until the sauce starts to thicken.
Remove from the heat, and stir in the cream, grated cheese, Parmesan, Dijon mustard, salt, and pepper, until everything is smooth. Taste for seasoning.
Add the 1 cup of pasta water to the mixture and stir to combine.
Place the pasta onto the baking dish.
Pour the sauce over the pasta.
Sprinkle the panko topping evenly over it.
Bake for 30 to 40 minutes until golden and bubbling.
Serve this Homemade Macaroni and Cheese oozing in creamy goodness!
