This recipe takes the classic macaroni and cheese to the next level with a creamy cheese sauce and a crispy breadcrumb topping.
Melt the butter in a saucepan over medium heat.
Ensure the butter doesn't brown to keep the sauce light.
Whisk in the flour and cook until it forms a smooth paste.
Stir constantly to avoid lumps.
Gradually add the milk, whisking continuously until the mixture thickens.
Warm the milk before adding for a smoother sauce.
Stir in the salt, pepper, and nutmeg.
Taste the sauce and adjust seasoning as needed.
Add the cheese and stir until melted and smooth.
Remove the saucepan from heat before adding the cheese to prevent curdling.
Cook the macaroni according to package instructions and drain.
Cook the pasta al dente as it will continue cooking in the oven.
Combine the pasta with the cheese sauce in a casserole dish.
Ensure the pasta is evenly coated with the sauce.
Mix the breadcrumbs with melted butter and sprinkle over the top.
Use panko breadcrumbs for extra crunch.
Bake in a preheated oven at 350°F for 30 minutes.
Check the topping halfway through to ensure it doesn't burn.
Let cool slightly before serving.
Garnish with fresh parsley for a pop of color.
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