Macaronis au fromage de Tini

Ingrédients

• 8 ounces elbow macaroni or cavatappi (Use high-quality pasta for the best results.)
• 1 cup sharp cheddar cheese, grated (Freshly grated for optimal melting.)
• 1 cup mozzarella cheese, grated (Adds gooey meltability.)
• 1/2 cup Parmesan cheese, grated (Provides a nutty flavor.)
• 4 tablespoons unsalted butter (For the roux base.)
• 1/4 cup all-purpose flour (To thicken the sauce.)
• 2 cups whole milk (For a creamy béchamel sauce.)
• 1/2 cup heavy cream (Adds richness.)
• 1 teaspoon mustard powder (For flavor enhancement.)
• 1/2 teaspoon paprika (For a subtle kick.)
• 1 teaspoon salt (For seasoning.)
• 1/2 teaspoon black pepper (For seasoning.)
• 1 cup panko breadcrumbs (For a crunchy topping.)
• 2 tablespoons unsalted butter, melted (To mix with panko.)
• 1/4 cup Parmesan cheese, grated (To mix with panko for flavor.)

Préparation

1. 1

   --- Preparation ---

2. 2

   Preheat oven to 375°F (190°C).

3. 3

   Cook pasta in salted boiling water until al dente, then drain and toss with a bit of butter.

4. 4

   --- Make the Sauce ---

5. 5

   In a large saucepan, melt butter over medium heat to create a roux, then whisk in flour until smooth.

6. 6

   Gradually add milk and cream, whisking constantly until mixture thickens.

7. 7

   Remove from heat and add cheese in small batches, stirring until fully melted and smooth.

8. 8

   Season with salt, pepper, mustard powder, and paprika.

9. 9

   --- Combine and Bake ---

10. 10

    In a large bowl, combine cooked pasta and cheese sauce, stirring to ensure each piece is coated.

11. 11

    Transfer mixture to a greased baking dish.

12. 12

    In a separate bowl, mix panko breadcrumbs with melted butter and Parmesan, then sprinkle over the pasta.

13. 13

    Bake for 20-25 minutes until golden brown, broiling for an additional 2-3 minutes if desired.

14. 14

    --- Serve ---

15. 15

    Allow to sit for a few minutes before serving to let flavors meld.