Macaroni And Cheese With Crumb Topping Recipe

ingredients

1/2 pound cavatappi pasta or large elbow macaroni
5 tablespoons unsalted butter
1/4 cup all-purpose flour
3/4 teaspoon dry mustard
1/2 teaspoon kosher salt
1/4 teaspoon sweet paprika
1/4 teaspoon freshly ground white pepper
2 cups milk (whole or 2%)
1 1/2 cup grated sharp white cheddar cheese
4 slices American cheese, torn into pieces
2 slices good white bread, cut into small cubes
2 tablespoons cornmeal
2 tablespoons grated Parmesan cheese

directions

Preheat the oven to 375 degrees F. Butter a deep 2-quart casserole or baking dish.

Bring a large pot of salted water to a boil. Cook pasta according to package directions, or until al dente. Drain in a colander.

While pasta drains, melt 3 tablespoons butter in a medium saucepan over medium heat. Whisk in flour, mustard, salt, paprika, and pepper until smooth; cook, whisking, 1 minute.

Slowly whisk in milk and bring to a simmer. Cook, whisking, until thick, 2 to 4 minutes. Remove from heat and whisk in the cheddar and American cheeses until melted.

Place pasta in casserole; add the sauce, and stir to combine. Taste and add more salt, if necessary. Melt the 2 remaining tablespoons of butter and combine in a small bowl with bread cubes, cornmeal, and Parmesan. Scatter over pasta.

Bake 20 to 25 minutes, until macaroni and cheese is bubbling and topping is golden brown (for a crustier top, you can run the dish under the broiler an additional 1 to 2 minutes, watching carefully). Let rest 15 minutes before serving.

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