An indulgent creamy dish made with three kinds of cheese topped with panko breadcrumbs, Parmesan cheese, and garlic, then baked until it's hot, bubbly, and golden.
Preheat oven to 350°F/180°C. Lightly grease a large 9 x 13″ / 23 x 33cm dish baking dish and set aside.
For The Topping
Add the breadcrumbs and parmesan cheese to a small mixing bowl and stir to combine.
Add the olive oil, garlic, and parsley and mix until the breadcrumbs are well coated. Set aside.
For The Mac & Cheese
Combine the sharp and mild cheddar cheese in a small bow and separate 1 cup of the mixture into another bowl and set it aside for the topping.
Cook the pasta for 1 to 2 minutes less than the package instructions (you want it underdone at this stage see the recipe notes for more info). Drain well and set aside.
While the pasta cooks, melt the butter in a large saucepan over medium heat. Mix in the flour and mustard powder to form a paste.
Slowly pour in the milk while constantly mixing until it is smooth and starts to thicken.
Reduce the heat to low, and mix in the Parmesan cheese until combined.
Mix in the cheddar cheese mixture in batches until melted and smooth. Cook to thicken until it reaches your desired consistency. *See the recipe notes for more information.
Then mix in the drained pasta until well coated.
Season with salt and Pepper to taste, and transfer the mixture to the prepared baking dish.
Sprinkle with the remaining 1 cup of the cheddar cheese mixture, then top with the breadcrumb mixture.
Bake for 15 minutes. Carefully check the pasta for doneness. If it needs more time, return it to the oven for 5 more minutes, check again and repeat until the pasta is done cooking. If more browning is needed, place under the broiler until golden.
Serve immediately for best results.
Video
Notes
*How much the sauce thickens is up to you. If you like a saucy mac and cheese, only let it thicken slightly. If you like less sauce, cook until it thickens into a consistency similar to a thick cream soup.If you are using American elbow macaroni and you like softer mac and cheese, cook a minute less than the package instructions. If you like your noodles to have a little bite, cook them for closer to 2 minutes less than directed on the package. If you are using other pasta, as long as it's not 'quick cook' pasta, a minute less than instructed should be fine.
Tips:
Using block cheese and shredding it yourself will give you the best result. The pre-shredded varieties are good for many things, but not macaroni & cheese! It has to be freshly grated so that melts properly.
Salt the water for your pasta well to ensure the pasta has the best possible flavor.
When making the sauce, gradually add milk while whisking the sauce to make sure the flour is smoothly mixed in.
If you get lumps in your sauce, all is not lost. Just strain it through a fine sieve before moving on to the next step.
This dish is best served fresh from the oven. As the mac and cheese sits in the pan, the pasta will continue to absorb the sauce and dry it out.