Crumb Topped Baked Mac and Cheese
Mac and cheese is cold weather comfort food by definition. You'll love the crunchy crumb topping in this recipe and the extra cheesey pasta. Once you make Crumb Topped Baked Mac and Cheese, you'll never go back to mac and cheese out of a box!
Lodge Dutch Oven
1 Pound Dried Pasta Elbows, shells or Cavatappi preferred ½ Cup Butter ½ Cup Flour 1 ½ Cups Milk 2 Cups Half and Half Salt Pepper 1 Tsp Paprika 1 Tsp Ground Mustard 2 Cups Sharp Cheddar 1 Cup Cheddar Jack 1 Cup Panko Bread Crumbs 3 Tbsp Butter
Cook pasta per package instructions until al dente. Set aside. In a large pot or dutch oven, melt butter over medium heat. Add flour and stir together until fully incorporated. Cook roux until flour is cooked through and it has a slight nutty aroma. Slowly add milk to roux mixture, whisking together so that it is smooth and fully blended together. Add is half and half. Add in seasonings and salt and pepper to taste. Whisk in cheese and stir until fully incorporated. Let simmer for several minutes until sauce thickens. Add pasta to the sauce mixture and adjust seasoning as desired. Transfer mixture to a baking dish. Adjust oven to 350 degrees fahrenheit. Melt butter in a saute pan and toss the bread crumbs to coat. Top macaroni with bread crumbs and bake for 25-30 minutes. Let cool slightly and serve. Enjoy!
Calories: 917 kcal Carbohydrates: 79 g Protein: 31 g Fat: 53 g Saturated Fat: 33 g Cholesterol: 151 mg Sodium: 674 mg Potassium: 449 mg Fiber: 3 g Sugar: 6 g Vitamin A: 1789 IU Vitamin C: 1 mg Calcium: 601 mg Iron: 3 mg