Baked elbow pasta in cheddar sauce, topped with crunchy panko, perfect as a festive vegetarian side.
# Components:
→ Pasta
01 - 1 lb elbow macaroni
→ Cheese Sauce
02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 4 cups whole milk
05 - 1 tsp Dijon mustard
06 - 1 tsp salt
07 - 1/2 tsp ground black pepper
08 - 1/2 tsp paprika
09 - 2 cups sharp cheddar cheese, grated
10 - 1 cup Gruyère cheese, grated
→ Topping
11 - 1/2 cup panko breadcrumbs
12 - 2 tbsp unsalted butter, melted
13 - 1/4 cup grated Parmesan cheese
14 - 1/4 tsp paprika
# Method:
01 - Preheat the oven to 350°F. Grease a 9x13 inch large baking dish.
02 - Cook elbow macaroni in a large pot of salted boiling water until just al dente, approximately 1–2 minutes less than package directions. Drain and set aside.
03 - In a large saucepan over medium heat, melt 4 tbsp butter. Whisk in 1/3 cup flour and cook for 1–2 minutes until mixture is bubbling but not browned.
04 - Gradually whisk in 4 cups milk. Add Dijon mustard, salt, pepper, and paprika. Whisk continuously until the sauce thickens and coats the back of a spoon, about 6–7 minutes.
05 - Remove saucepan from heat. Stir in grated cheddar and Gruyère cheese until fully melted and smooth.
06 - Add cooked macaroni to the cheese sauce, stirring gently to ensure thorough coating.
07 - Pour the macaroni and cheese mixture into the greased baking dish, spreading evenly.
08 - In a small mixing bowl, combine panko breadcrumbs, melted butter, grated Parmesan, and paprika. Distribute evenly over the macaroni.
09 - Bake uncovered in the oven for 30–35 minutes, until the topping is golden brown and bubbling.
10 - Allow to rest for 10 minutes before serving to enhance texture and flavor.
