A delightful twist on the classic macaroni and cheese, featuring a creamy cheese sauce and a golden breadcrumb topping.
Cook the macaroni in a large pot of boiling salted water until just al dente. Drain and set aside.
Undercook the pasta slightly as it will continue to cook in the oven.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute.
Ensure the flour is fully incorporated to avoid lumps in the sauce.
Gradually whisk in the milk, cayenne pepper, and nutmeg. Cook until the sauce thickens.
Keep stirring to prevent the sauce from sticking to the pan.
Stir in the cheddar and parmesan cheeses until melted and smooth.
Add the cheese gradually to ensure it melts evenly.
Combine the cooked macaroni with the cheese sauce and transfer to a baking dish.
Mix thoroughly to coat all the pasta with the sauce.
Sprinkle the breadcrumbs evenly over the top.
For extra flavor, mix the breadcrumbs with a little melted butter before sprinkling.
Bake in a preheated oven at 375°F until golden and bubbly, about 25 minutes.
Let the dish rest for a few minutes before serving to allow the flavors to meld.
Serve warm and enjoy your creamy baked macaroni with a crispy topping.
Garnish with freshly chopped parsley for a pop of color.
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