Baked Mac & Cheese

This is my version of a baked mac and cheese I made for a potluck. I'm writing down the ratios of cheeses and ingredients for future reference, but this is something that can vary based on what cheeses are available/on sale and should still turn out pretty good. The specific steps are the same as for the baked mac n cheese from SeriousEats, except the crumb topping.

Equipment

Ingredients

For the Mac n Cheese

• 1 lb cavatappi or tight-screw-shape dry pasta
• 0.6 lb Gruyere cheese
• 1.6 lbs sharp cheddar cheese
• 3.25 cups half and half
• 1 Tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp hot sauce
• 24g AP flour (approx. 3 Tbsp if sprinkled into measuring spoon)
• 5 Tbsp unsalted butter (2 for noodles, 3 for roux)

For the crumb topping

• 1 cup panko
• 1 Tbsp oil
• Some grated parmesan (optional)

Instructions

1. Make the mac n cheese. Cook the noodles in salted water. Drain them and add some of the butter.
2. Make the crumb topping. Mix the panko and oil in a pan over medium heat and toast until golden brown. Remove from heat, probably cool it a bit, and mix in some cheese.

/cooking/