Macaroni and Cheese with Basil Breadcrumb Topping
What makes a comfort food favorite like mac-‘n’-cheese even better? A crispy breadcrumb topping made extra flavorful with the addition of Greek basil. This creamy, cheesy casserole uses a homemade white sauce, plenty of sharp cheddar, and fresh Greek basil scented breadcrumbs to put it over the top. Have seconds!
Ingredients
- 1 lb macaroni noodles
- 5 cups whole milk
- ¾ cup unsalted butter
- 1/2 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 tsp granulated sugar
- ½ tsp cayenne pepper
- ½ tsp white pepper
- 2 cups grated, sharp cheddar cheese
- ¼ cup unsalted butter
- 1 cup fresh bread crumbs (just throw a few slices of white sandwich bread in your food processor and pulse until a semi-fine mixture of crumbs forms).
- ½ tsp kosher salt
- 2 tbsp fresh basil leaves
For the casserole:
For the topping:
Instructions
- Cook macaroni in salted, boiling water until al dente. Strain and set aside.
- Heat ¾ cups unsalted butter over medium heat in a dutch oven. When the butter has just melted, add the flour and whisk until the mixture turns light brown, about 3 minutes, to form a roux.
- Whisk in five cups milk, letting each cup absorbs into the roux before adding the next.
- Once all the milk has been added, whisk in the salt, sugar, cayenne, and white pepper.
- Whisk in sharp cheddar cheese.
- Stir in pasta.
- Preheat oven to 400 degrees Fahrenheit.
- Melt butter in a large sauté pan over medium-high heat.
- Add breadcrumbs, salt, and basil and toss until coated in butter.
- Toast for 5-10 minutes or until breadcrumbs are a golden-brown and slightly crisp.
- Sprinkle breadcrumb topping over top of the pasta.
- Place dutch oven in the oven to bake for 20-25 minutes or until pasta is heated through and the top is golden-brown.
- Serve garnished with more basil leaves alongside the main course of your choice or in a bowl all by itself (it’s that good!).
Prepare the casserole:
Prepare the breadcrumb topping:
Bake the Macaroni and Cheese:
