This is the macaroni and cheese that dreams are made of. A hit of ground mustard brings an unexpected kick to this guaranteed crowd pleaser.
It’s made with a béchamel — the only odd thing is we don’t use macaroni and instead use pipe rigate (large elbow pasta, sometimes described as snail shell shaped) as it holds sauce better. Don’t use orecchiette — they stick together and the sauce doesn’t coat well.
Serves: 10–14 | Active: 40 minutes | Total: 1 hour
Ingredients
Topping
- 2 tablespoons unsalted butter, plus more for the baking dish
- 2 tablespoons extra-virgin olive oil
- 2 cups panko (Japanese breadcrumbs)
- 2 large garlic cloves, minced
- 2 ounces finely grated Parmesan (about ½ cup)
- ½ teaspoon kosher salt
Pasta and sauce
- 1 pound dried pipe rigate
- ½ cup (1 stick) unsalted butter
- 6 tablespoons all-purpose flour
- 4 cups whole milk
- ¾ cup heavy cream
- 16 ounces coarsely grated extra-sharp cheddar (about 6 cups)
- 2 ounces grated Parmesan (about ½ cup)
- 2 teaspoons kosher salt
- ½ teaspoon ground white pepper
- 1½ tablespoons mustard powder
Equipment
- 9×13-inch baking dish
Instructions
1. Prep
Preheat oven to 400°F with the rack in the middle. Butter the baking dish. Set a large, covered pot of salted water over high heat to boil.
2. Make the topping
In a large skillet over medium heat, heat butter and oil until the butter foam subsides. Add panko and garlic; cook, stirring, until the crumbs are golden brown, 4–6 minutes. Transfer crumbs to a medium bowl, stir in the Parmesan and salt, and set aside.
3. Cook the pasta
Add pasta to the boiling salted water and cook until just al dente — avoid overcooking. Drain and set aside.
4. Make the béchamel
In a large, wide pot over medium-low heat, melt the butter. Sprinkle flour over the butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon, until the roux is light golden, about 4 minutes.
Gradually pour in the milk and cream, whisking constantly to incorporate. Raise heat to medium-high and bring to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until the sauce is thick and coats the back of a spoon, about 3 minutes more.
5. Add the cheese
Add the salt, pepper, and mustard powder. Add the cheeses in three batches, whisking until each addition is completely melted before adding more. Remove from heat.
6. Combine and bake
Add the drained pasta to the pot with the cheese sauce and stir well to coat. Transfer to the buttered baking dish and place on a rimmed baking sheet.
Sprinkle the topping evenly over the pasta and bake until golden and bubbling, 18–23 minutes.
Let cool 15 minutes before serving.