A creamy mac and cheese that's full of flavor. Make ahead for lunch, dinner or as a side dish.
Prep Time25 minutesmins
Cook Time25 minutesmins
Total Time50 minutesmins
Servings: 6servings
Calories: 552kcal
Ingredients
For the Bread Crumb Topping:
3/4cuppanko breadcrumbs
1 1/2Tablespoonsbuttermelted
Salt and pepper
For the Pasta:
10ouncesdry pasta
3Tablespoonsunsalted butter
1medium garlic cloveminced
1/2teaspoondry mustard
1/8teaspooncayenne pepper
3Tablespoonsall-purpose flour
1 1/8cupslow-sodium chicken or vegetable broth
1 3/4cupslow-fat milk
1/2pound8 ounces colby jack cheese, shredded (about 2 cups)
4ouncesextra-sharp cheddarshredded (about 1 cup)
Salt and pepper
Instructions
To make the bread crumb topping, stir together panko, butter, and salt and pepper, to taste. Set aside.
Preheat the oven to 375 degrees. Spray a 9 x 13-inch baking dish with cooking spray.
Bring a large pot of water to boil for the pasta. When boiling, add 1 tablespoon of salt and the pasta, and cook, stirring occasionally, until the pasta is just beginning to soften, about 5 minutes. Drain the pasta and set aside.
To make the cheese sauce, melt the 3 tablespoons of butter in a Dutch oven or other large pot set over medium heat. Once the butter has melted, stir in the garlic, mustard, and cayenne, and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the chicken broth and milk. Bring to a simmer, whisking constantly, and cook until large bubbles form on the surface and the sauce is slightly thickened, about 15 minutes. Remove from heat and stir in the cheeses until completely melted. Season with salt and pepper to taste.
Stir the drained pasta into the cheese sauce until well combined. Pour into the prepared baking dish and sprinkle with crumb topping.
Bake, uncovered, until the sauce is bubbling and the crumbs are crisp, 20-25 minutes. (If the crumbs are browning too much, cover with foil.)
To store and serve later:
Wrap the dish tightly with foil, and refrigerate for up to 2 days. To serve, bake, covered, in a 400 degree oven until the filling is hot throughout, about 40-45 minutes. Remove the foil and continue to cook until the crumbs are crisp, 15-20 minutes.
Notes
Source: Adapted from Cook's Illustrated The Best Make-Ahead Recipe.