Taste of Home
Crumb-Topped Macaroni and Cheese
TOTAL TIME: Prep: 30 min. Bake 15 min.
YIELD: 8 servings.
Everyone loves this grown-up macaroni and cheese. It's also tasty with sharp cheddar and cream cheese instead of Gruyere and mascarpone. Throw in some crispy bacon for a twist. —Jennifer Standing, Taos, New Mexico
Ingredients
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2 cups uncooked elbow macaroni
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1/2 cup butter, divided
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1/2 teaspoon crushed red pepper flakes
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1/4 cup all-purpose flour
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1-1/2 cups whole milk
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2 cups shredded Gruyere cheese or Swiss cheese
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1 carton (8 ounces) mascarpone cheese
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4-1/2 teaspoons Dijon mustard
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1/4 teaspoon salt
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1/8 teaspoon pepper
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3/4 cup panko bread crumbs
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1 tablespoon Italian seasoning
Directions
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1.
Preheat oven to 425°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot.
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2.
Meanwhile, in a medium saucepan, heat 1/4 cup butter and pepper flakes over medium heat until butter is melted. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
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3.
Stir in Gruyere, mascarpone, mustard, salt and pepper until blended. Add sauce to macaroni, tossing to combine. Transfer to a greased 13x9-in. baking dish.
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4.
Melt remaining butter. Add panko and Italian seasoning; toss to coat. Sprinkle over macaroni. Bake, uncovered, until topping is golden brown, 10-15 minutes.
Nutrition Facts
3/4 cup: 473 calories, 36g fat (21g saturated fat), 102mg cholesterol, 487mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 16g protein.
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