Name: Macaroni and Cheese With Parmesan Breadcrumbs

Ingredients:

• For the pasta and cheese
  • Fine salt
  • 1 pound dried elbow macaroni (or cavatappi, penne or other short, tubular pasta)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups whole milk
  • 8 ounces Velveeta, cubed (or other cheese)
  • 8 ounces (2 cups) smoked Gouda cheese, shredded
  • 4 ounces (1 cup) sharp cheddar cheese, shredded
  • 1 tablespoon yellow mustard
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 1 teaspoon garlic powder
  • 3/4 teaspoon smoked paprika
• For the parmesan breadcrumbs
  • 1 cup finely grated parmesan cheese (or pecorino Romano or grana padano)
  • 1/2 cup panko
  • 1/2 cup chopped fresh flat-leaf parsley leaves
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika

Instructions:

• Bring a large pot of lightly salted water to a boil over high heat.
• Add the pasta and cook until al dente, according to the package instructions.
• Drain and rinse the pasta with cold running water.
• Meanwhile, in a large pot over medium-high heat, melt the butter until foamy.
• Sprinkle in the flour and cook, whisking constantly, until the mixture is blond or very light brown, about 1 minute.
• Slowly whisk in the milk, bring to a simmer and cook, whisking constantly and making sure to scrape the bottom of the pot so it doesn’t scorch, until the mixture thickens, 5 to 10 minutes.
• Remove from the heat.
• Add the Velveeta, Gouda, cheddar, mustard, pepper, garlic powder and paprika, and whisk until the cheese is melted and everything is evenly combined.
• Stir in the cooked pasta.
• Taste, and season with salt and more pepper, as desired.
• Transfer to a 9-by-13-by-2-inch or similarly sized baking dish. (At this point, you can let the pasta mixture cool completely, cover and refrigerate until ready to bake.)
• When ready to bake, position a rack in the middle of the oven and preheat to 400ºF. (If the pasta mixture is in the refrigerator, place it on the counter while the oven preheats.)
• In a small bowl, stir together the parmesan, panko, parsley, butter, pepper, garlic powder and smoked paprika until evenly combined.
• Sprinkle the panko mixture evenly over the pasta mixture.
• Bake for about 25 minutes, or until the cheese is bubbling around the edges and the top is golden brown.
• Let cool slightly before serving.

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Source: The Washington Post, November 20, 2024

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