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Fun
Cooking

Crispy

This mac and cheese has
a layer of parmesan
and panko on top. The
coarse panko crumbs
give it great crunch.

CRISPY BAKED
MACARONI AND CHEESE
ACTIVE: 30 min l TOTAL: 50 min l SERVES: 6

6 tablespoons unsalted butter,
plus more for the dish
Kosher salt
8 ounces mini penne pasta
¼ cup all-purpose flour
2 cups whole milk
1 bay leaf
Pinch of cayenne pepper
1½ cups grated monterey jack cheese
(about 4 ounces)
1½ cups grated gruyère cheese
(about 4 ounces)
1 cup grated sharp cheddar cheese
(about 3 ounces)
½ cup panko breadcrumbs
2 tablespoons grated parmesan cheese

1. Preheat the oven to 400˚. Butter a shallow
2-quart baking dish; set aside. Bring a
large pot of salted water to a boil. Add the
pasta and cook as the label directs for al dente.
Reserve 1 cup cooking water, then drain.
2. Meanwhile, melt 4 tablespoons butter in a
large saucepan over medium heat. Whisk in
the flour and cook, whisking, until smooth and
lightly browned, about 2 minutes. Gradually
whisk in the milk until smooth. Add the bay leaf,
cayenne and 1 teaspoon salt. Cook, whisking
occasionally, until the sauce comes to a simmer
and thickens slightly, 7 to 8 minutes.
3. Remove the bay leaf from the sauce and
whisk in the monterey jack, gruyère and
cheddar one cheese at a time, allowing each
cheese to melt before adding more. Add the
pasta and stir until coated, adding the reserved
cooking water as needed to loosen (the sauce
will thicken as it bakes).
4. Transfer the pasta mixture to the prepared
baking dish. Melt the remaining 2 tablespoons
butter in the microwave. Add the panko,
parmesan and a pinch of salt; stir to combine.
Scatter over the pasta and bake until the crumbs
are browned and crisp, 15 to 20 minutes.

84 FOOD NETWORK MAGAZINE ● SEPTEMBER 2016