Transfer to a small bowl and toss with Parmesan, thyme leaves, and ¼ tsp. Add panko and cook, stirring, until crumbs are golden brown, 6–8 minutes (make sure to get them toasty brown they won’t darken much during baking).

butter in a medium skillet over medium heat. Meanwhile, a pinch of cayenne pepper and English mustard powder adds a small kick of heat to the whole affair. A word on those noodles: While elbow macaroni or any short pasta will work, we recommend something with ridges, such as cavatappi, which will grip nicely onto the sauce.ĭeploying four different cheeses here may seem excessive, but each plays its part in the recipe: Parmesan adds a salty hit to the crispy panko topping, while Gruyère adds a nutty richness, sharp cheddar lends tang, and fontina ensures the sauce is lush and creamy. Don’t be alarmed if the sauce looks thin at first it will continue to thicken as it bakes with the noodles. Allow a minute for the raw flour taste to cook off before adding the warm milk gradually. (Yes, macaroni and cheese is appropriate dinner party fare, and yes, this recipe can be doubled if you’re inviting a crowd.)īechamel, a roux enriched with milk, is what keeps the sauce creamy and it shouldn’t be rushed. This baked mac and cheese recipe is our Platonic ideal of the comfort food classic: It is creamy and deeply cheesy, has a crunchy crust, and is impressive enough to serve at a dinner party.

Large mac and cheese noodles