Baked Macaroni and Cheese with Crunchy Topping

Steps

1. 1

   Heat the oven to 375°F and butter a 9x13-inch baking dish. Boil the macaroni in well-salted water until 2 minutes short of the package time, then drain.

2. 2

   In a large saucepan over medium heat, melt 4 tablespoons of the butter. Whisk in the flour and cook, whisking, until it bubbles and smells toasty.

3. 3

   Slowly whisk in the milk, then add the mustard, paprika, 1 teaspoon salt and the pepper. Bring to a simmer, whisking often and reaching into the corners, and cook until the sauce coats the back of a spoon.

4. 4

   Take the pan off the heat and stir in 12 ounces of the cheddar a handful at a time until smooth. Taste for salt. Fold in the macaroni, pour into the dish and scatter the remaining cheddar over the top.

5. 5

   Melt the remaining tablespoon of butter, toss it with the panko and Parmesan and sprinkle evenly over the macaroni.

6. 6

   Bake until the sauce bubbles at the edges and the topping is deep golden.

7. 7

   Let it rest for 10 minutes so the sauce settles before serving.