A rich and creamy baked macaroni and cheese recipe with a crispy breadcrumb topping.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for even cooking.
Cook the elbow macaroni in a large pot of salted boiling water until al dente. Drain and set aside.
Do not overcook the pasta as it will continue to cook in the oven.
In the same pot, melt the butter over medium heat. Whisk in the flour, dry mustard, cayenne pepper, and salt until smooth.
Cook the roux for a minute to remove the raw flour taste.
Gradually whisk in the milk and cream. Cook, stirring constantly, until the mixture thickens.
Stir continuously to prevent lumps from forming.
Stir in the cheddar and colby cheeses until melted and smooth.
Add the cheese gradually to ensure it melts evenly.
Combine the cooked macaroni with the cheese sauce. Pour the mixture into a greased baking dish.
Mix thoroughly to coat all the pasta with the sauce.
In a small bowl, mix the panko breadcrumbs with melted butter. Sprinkle over the macaroni mixture.
Use panko breadcrumbs for a crunchier topping.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
For a crispier topping, broil for an additional 1-2 minutes.
Let the dish cool slightly before serving. Enjoy your creamy baked macaroni and cheese!
Allowing the dish to rest helps it set and makes serving easier.
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