1 lb elbow macaroni (425 g), cooked according to package instructions until al dente and drained, not cooled
Seasoned Bread Crumbs
2 tablespoons unsalted butter, melted
¼ teaspoon kosher salt
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
½ cup panko breadcrumbs (55 g)
Nutrition Info
Calories 679
Fat 36g
Carbs 70g
Fiber 2g
Sugar 6g
Protein 22g
How to Make It
1. Step
Preheat the oven to 425°F (220°C).
2. Step
In a large pot, melt the butter over medium heat. Add the flour, salt, and pepper and whisk until smooth and bubbling, about 1-2 minutes.
3. Step
Slowly pour in the milk and heavy cream, whisking constantly, until smooth. Continue whisking until the sauce thickens enough to coat the back of a spoon, 4–5 minutes. Add the cheddar cheese and stir until melted and the sauce is creamy.
4. Step
Fold in the cooked pasta until evenly coated.
5. Step
Pour the mac and cheese into a 9-inch square pan.
6. Step
Make the bread crumb topping: In a small bowl, stir together the melted butter, salt, garlic powder, and paprika with a fork until combined. Add the panko bread crumbs and stir until evenly coated in the butter mixture.
7. Step
Sprinkle the bread crumb topping evenly over the mac and cheese.
8. Step
Bake the mac and cheese for 10–15 minutes, or until the topping is browned (if the top isn’t browning, broil on high for 2–3 minutes).
