Becki’s Mac and Cheese (Magnolia)

Ingredients

Pasta

• Salt for water
• 16 oz elbow macaroni with no ridges
• 1.5 cups heavy cream
• 1/2 cup milk
• 8 tablespoons (1 stick) unsalted butter
• 8 ounces cream cheese
• 1.5 tsp mustard powder
• 1/2 tsp ground nutmeg (optional)
• 1.5 tsp freshly ground black pepper
• 8 oz grated gouda cheese (generous 2 cups)
• 8 oz grated white cheddar cheese (generous 2 cups)

Crispy Topping

• 2 Tbsp butter
• 1 small garlic clove, minced
• 3 cups panko bread crumbs
• 2 pinches of kosher salt

Directions

1. Fill a large pot with water and salt generously (as salty as the sea!). Boil the water and add the macaroni. Cook until al dente according to package directions. Drain and transfer to a large bowl
2. Position an oven rack in the top third of the oven and preheat to 350 degrees F
3. In a small saucepan, combine the cream, milk, and butter. Heat over medium-low heat until the mixture is warm and the butter has melted. Pour this mixture over pasta.
4. Add the Velveeta, Gruyere, mustard powder, nutmeg, pepper, and 1/2 tsp salt and stir until well combined
5. Pour the pasta in a 9 x 13 baking dish and spread evenly. Top with cheddar cheese and bake until the cheddar is melted, about 25 minutes
6. While the pasta bakes, make the crispy topping - Melt the butter in a large saucepan over low heat. Add the garlic and cook until softened, about 1 minute. Add the panko bread crumbs and the salt and toss to coat completely with the butter/garlic mixture.
7. Increase the heat to medium-low and toast in the pan, stirring often until lightly browned, about 7-8 minutes
8. Remove the baked pasta from the oven and let stand for 5 minutes. Top with the crispy topping just before serving

Notes

• Store leftovers in a covered container in the fridge for up to 3 days. Reheat in a 300 F oven
• Adapted from the original recipe here.