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1
Preheat oven to 350 degrees.
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2
Boil macaroni according to package directions and drain.
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3
You want the pasta fairly al dente since youre going to bake it further.
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4
Meanwhile, melt butter in a medium saucepan over low heat.
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5
Blend in flour, stirring constantly.
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6
Gradually stir in milk.
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7
Cook, stirring constantly, until mixture boils and thickens, about 2-3 minutes.
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8
Remove from heat and add paprika, nutmeg, pepper and 2 cups of the cheese; stir until cheese is melted.
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9
Gently stir in macaroni and adjust seasoning to taste.
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10
Place in a buttered 1-quart casserole dish.
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11
Toss panko crumbs with remaining grated cheese.
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12
Sprinkle over the top of the macaroni & cheese.
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13
Bake 25-30 minutes or until golden brown.
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14
Let sit for 5 minutes or so after removing from the oven.
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15
Serve with hot sauce on the side.
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16
NOTES: I double this recipe most of the time, as the leftovers are sublime.
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17
A riff on this dish is to add a little protein (this is a trick from a fine Louisiana chef).
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18
After you get the mac and cheese into the casserole dish, gently stir in one beaten egg.
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19
Add panko crumb topping and bake.
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20
This dish is a great one to send over to a friend whos just had a baby or has been sick.
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21
Bag up the panko/cheese topping separately and have them add it just before the dish goes in the oven.
