Crumb-Topped Macaroni and Cheese

  Side Dishes

Everyone loves this grown-up macaroni and cheese. It's also tasty with sharp cheddar and cream cheese instead of Gruyere and mascarpone. Throw in some crispy bacon for a twist.

Crumb-Topped Macaroni and Cheese

Average Rating: 4.666666

TOTAL TIME: Prep: 30 min. Bake 15 min.
YIELD: 8 servings.

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1/2 cup butter, divided
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup all-purpose flour
  • 1-1/2 cups whole milk
  • 2 cups shredded Gruyere cheese or Swiss cheese
  • 1 carton (8 ounces) mascarpone cheese
  • 4-1/2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup panko bread crumbs
  • 1 tablespoon Italian seasoning

Instructions

  • 1. Preheat oven to 425°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot.
  • 2. Meanwhile, in a medium saucepan, heat 1/4 cup butter and pepper flakes over medium heat until butter is melted. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
  • 3. Stir in Gruyere, mascarpone, mustard, salt and pepper until blended. Add sauce to macaroni, tossing to combine. Transfer to a greased 13x9-in. baking dish.
  • 4. Melt remaining butter. Add panko and Italian seasoning; toss to coat. Sprinkle over macaroni. Bake, uncovered, until topping is golden brown, 10-15 minutes.

Nutrition Facts

3/4 cup: 473 calories, 36g fat (21g saturated fat), 102mg cholesterol, 487mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 16g protein.

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