Crispy Baked Macaroni & Cheese Recipe - (4.1/5)

Ingredients

• Variation:
• 6 tablespoons unsalted butter, plus more for the dish
• Kosher salt
• 8 ounces mini penne pasta
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 bay leaf
• Pinch of cayenne pepper
• 1 1/2 cups grated monterey jack cheese (about 4 ounces)
• 1 1/2 cups grated gruyere cheese (about 4 ounces)
• 1 cup grated sharp cheddar cheese (about 3 ounces)
• 1/2 cup panko breadcrumbs
• 2 tablespoons grated parmesan cheese
• Martha Stewart's Mac & Cheese from Food 52 (serves 12):
• 8 tablespoons (1 stick) unsalted butter, plus more for dish
• 6 slices good white bread, crusts removed, torn or diced into 1/4- to 1/2-inch pieces
• 5 1/2 cups milk
• 1/2 cup all-purpose flour
• 2 teaspoons salt
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper, or to taste
• 4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
• 2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
• 1 pound elbow macaroni (or other small pasta shape)