Artificial Food Coloring Free Baked Mac and Cheese with Buttery Breadcrumb Crust
Total time1 hr 5 min
Prep time20 min
Cook time40 min
4.6(17)
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Learn more →Ingredients
6 servings
For the pasta
- 1 lb elbow macaroni
- 1 tbsp kosher salt
For the cheese sauce
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 tsp dry mustard
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- ½ tsp black pepper
- 1 tsp kosher salt
- 3 cups sharp cheddar cheese, freshly grated
- 1 cup gruyère cheese, freshly grated
For layering
- 1 cup sharp cheddar cheese, freshly grated
For the breadcrumb crust
- 1 cup panko breadcrumbs
- 3 tbsp unsalted butter, melted
- ¼ tsp kosher salt
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Butter a 9x13-inch baking dish and set aside.
- 2
Bring a large pot of water to a boil and add 1 tbsp kosher salt. Cook the elbow macaroni until just shy of al dente — tender but with a firm, chalky center — about 1 minute less than the package directions. Drain in a colander and set aside.
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