Macaroni, cheese sauce super creamy and crunchy Parmesan topping. With these three elements, has concocted the most comforting dish in the world!
Ingredients
- 3 T (750 ml) macaroni or other short pasta
- 3 c. to tab (45 ml) butter + 1 tsp. in tab (15 ml)
- 1/2 c. to tab (7 ml) chopped fresh thyme or 1/2 c. tsp (2 mL) dried thyme
- 1/3 T (80 ml) flour
- 4 t (1 L) milk
- 1 c. to tab (15 ml) Dijon mustard
- 1/4 c. tsp (1 ml) grated nutmeg
- 1/4 c. tsp (1 ml) salt
- 1/4 c. tsp (1 ml) freshly ground black pepper
- 1 pinch of cayenne pepper
- 1 3/4 cups (430 ml) grated cheese
- 1 3/4 cups (430 ml) grated extra-sharp cheddar
- 1/2 cup (125 ml) panko breadcrumbs
- 1/4 t (60 ml) grated Parmesan cheese
1. In a large saucepan of boiling salted water, cook pasta for about 8 minutes or until AL dent. Drain and set aside.
2. Meanwhile, in a large skillet, melt 3 tbsp. to tab (45 ml) butter over medium heat. Add the thyme and cook, stirring occasionally, for 1 minute or until it releases its aroma. Using a whisk, stir in flour and cook, stirring, for 2 minutes. Pour gradually whisking constantly until the mixture is smooth milk. Cook, whisking often, for about 7 minutes or until the sauce has thickened. Stir in mustard, nutmeg, salt, pepper and cayenne pepper. Add the cheese and cheddar and cook, stirring, until the cheese had melted.
3. Reserved Add the macaroni to the sauce and toss to coat. Pour macaroni into a baking dish 12 t (3 L), lightly buttered. In a small bowl, combine bread crumbs and Parmesan. Cut the remaining butter into cubes and stir with your fingers until the filling has a sandy texture. Sprinkle topping over macaroni.
4. Bake in preheated 400 ° F (200 ° C) for about 25 minutes or until sauce is bubbly and topping is golden oven. Let stand 10 minutes before serving.