American · Dinner
Creamy baked macaroni and cheese
Ridged pasta in a velvety sharp-cheddar and Gruyère béchamel, baked briefly beneath a Parmesan-panko crust so the center stays creamy.
Equipment
- Use another light-colored 9 × 13-inch metal pan and begin checking browning early.
Ingredients
1× recipe · Makes 10 servings
- 1 pound cavatappi
- 1 tablespoon plus 2 teaspoons kosher salt, divided
- 5 tablespoons unsalted butter, divided
- 1/3 cup all-purpose flour
- 4 cups whole milk, warmed
- 1 cup heavy cream, warmed
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne
- 1/2 teaspoon black pepper
- 16 ounces extra-sharp cheddar, freshly grated
- 8 ounces Gruyère, freshly grated
- 1 cup panko breadcrumbs
- 1/2 cup finely grated Parmesan
Instructions
Heat oven to 375°F and butter a with 1 tablespoon butter. Boil cavatappi in water seasoned with 1 1/2 tablespoons salt until 2 minutes shy of al dente; reserve 1 cup water and drain.
Melt 3 tablespoons butter over medium. Whisk in flour and cook 2 minutes without browning. Gradually whisk in warm milk and cream; simmer, whisking, until lightly thickened, 4 to 6 minutes. Stir in Dijon, garlic powder, cayenne, pepper, and remaining salt.
Remove sauce from heat. Add cheddar and Gruyère by handfuls, stirring until each melts before the next. Fold in pasta, loosening with reserved pasta water until slightly saucier than desired, and transfer to the dish.
Melt remaining butter and toss with panko and Parmesan. Scatter over pasta and bake only until bubbling at the edges, 18 to 22 minutes; broil briefly if needed for color. Rest 10 minutes before serving.
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