Classic Crispy Top Macaroni and Cheese
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 1/4 cup butter
- 3 tablespoons all-purpose flour
- 1 tablespoon butter melted
- 2 cups (8 ounces) shredded sharp cheddar cheese
- 1/4 teaspoon each kosher salt and freshly ground pepper
- 1 level teaspoon dijon mustard (resist the urge to u
- 8 ounces pasta (my favorites are the traditional elbow gemelli and bucatini)
- 2 cups milk (i use non-fat but 2% or whole are fine also.
- 1 cup panko (japanese bread crumbs) or coarse dry bread
- 1/2 cup (2 ounces) shredded cheddar cheese (see notes)
- Carbohydrate 17.4378750075069 g
- Cholesterol 152.515625168548 mg
- Fat 57.7647500636833 g
- Fiber 0.632812511447247 g
- Protein 2.9209375016604 g
- Saturated Fat 36.4752687902852 g
- Serving Size 1 1 recipe (321g)
- Sodium 706.2562505792 mg
- Sugar 16.8050624960596 g
- Trans Fat 4.10283125448341 g
- Calories 592 calories
Preheat oven to 350 degrees F. First, make the topping by tossing the panko with the melted butter in a medium bowl. Then mix in the cheese. Set aside. Cook the pasta according to the package directions, drain and cover. While the pasta is cooking, melt the butter in a large saucepan and blend in the flour, salt and pepper. Cook until the mixture is bubbly, and then gradually add the milk, stirring while adding. Stir in the Dijon. Over medium heat, cook and stir until the sauce boils, and then simmer for one minute, stirring constantly. Reduce the heat to low, add the cheese, and stir until just melted. Add the pasta to the cheese mixture and toss lightly to coat. Pour into a 9-inch square baking dish (see note), and then sprinkle with the topping. Bake for 20-25 minutes or until the cheese is bubbly and the topping is lightly golden.
