Macaroni And Cheese With Crumb Topping

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.