Creamy Baked Mac n Cheese with Pretzel Breadcrumbs
Servings: 8
Macaroni pasta tossed in a creamy cheddar cheese sauce and topped with a sourdough pretzel breadcrumb crust This will be a table favorite at holiday meals.
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Ingredients
- 1 pound macaroni pasta with ridges, (elbow or cavatappi)
- 4 cups whole milk
- 10 tbsp tablespoons unsalted butter, divided
- 1/2 cup all-purpose flour
- 2 cups medium cheddar cheese, freshly shredded (*see notes)
- 2 cups sharp cheddar cheese, freshly shredded
- 2 cups extra sharp white cheddar cheese, freshly shredded
- 2 cups Colby jack cheese, freshly shredded and divided
- 1/2 tsp garlic powder
- 1 tsp ground dry mustard
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup sourdough hard pretzels, crushed
- 1/2 cup Italian-style panko breadcrumbs
Instructions
- Preheat the oven to 375° F.
- Bring a large pot of water with a pinch of salt to a boil. Add pasta and cook according to the package directions. Rinse the pasta with cold water, drain well, and set aside.
- Meanwhile, if you haven't already, start shredding the cheeses. The three cheddar cheeses can go together, but keep the colby jack cheese separate. Set aside.
- Heat the milk in a small saucepan, but don't boil it. Keep it warm.
- Make a light roux by melting 8 tablespoons (1 stick) of butter in a large pot over medium-low heat. Then, add the flour and cook on low heat while stirring with a whisk constantly for 3 minutes—it should be a cream color and puff slightly.
- While whisking, add the hot milk and cook for 2-5 minutes until thickened to a smooth, creamy consistency. Tip: Coat a spoon in the sauce, then draw a line across the back of the spoon with your fingertip. If the line remains clear, the sauce is ready.
- Turn off the heat and add the freshly shredded medium, sharp, and extra-sharp white cheddar cheese. Mix in the seasonings. Then, add the cooked pasta and stir well until the pasta is thoroughly coated with the cheese sauce. Taste the mac' n cheese and season with salt and pepper to taste if needed. Pour half of the mac' n cheese into a 9x13 baking dish. Spread 1 1/2 cups of the shredded Colby Jack cheese evenly, then pour the remaining mac' n cheese on top.
- In a small bowl, melt the remaining 2 tablespoons of butter. Mix in the crushed pretzels, Italian-style panko breadcrumbs, and remaining 1/2 cup shredded Colby jack cheese. Sprinkle the pretzel mixture evenly on top of the mac n cheese.
- Place the dish in the middle rack of the oven and bake uncovered for 30 - 35 minutes or until the top is golden brown. Serve immediately and enjoy!
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Notes
Freshly shredded cheese vs. store-bought shredded cheese - Store-bought shredded cheese can have added preservatives such as potato starch and natamycin. These preservatives keep the cheese from clumping together, which means it will not melt well when cooking and will create a grainy texture. On the other hand, freshly shredded cheese from a block has a better taste and creamier texture—which is what you want in mac n cheese!
Make this Recipe Gluten-Free - Making this mac n cheese recipe gluten-free is easy! Follow the directions as written, using gluten-free elbow or cavatappi pasta. To make the light roux, substitute all-purpose flour for gluten-free flour or sweet rice flour and follow the directions as written. For the pretzel breadcrumb topping, use gluten-free pretzels and read the ingredients on the Italian-style panko breadcrumbs because not all brands are gluten-free.
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