A delightful twist on the classic macaroni and cheese, featuring a creamy sauce and a crispy topping.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a golden crust.
Cook the macaroni in a large pot of salted boiling water until al dente, then drain and set aside.
Cooking the pasta al dente prevents it from becoming mushy during baking.
In a saucepan, melt the butter over medium heat, then whisk in the flour to form a roux. Cook for 1-2 minutes.
Cooking the roux removes the raw flour taste.
Gradually whisk in the milk, stirring constantly until the mixture thickens. Add the nutmeg and season with salt and pepper.
Stirring constantly prevents lumps in the sauce.
Stir in the cheddar cheese until melted and smooth. Combine the sauce with the cooked macaroni.
Mix thoroughly to ensure every piece of pasta is coated.
Transfer the macaroni mixture to a greased casserole dish.
Greasing the dish prevents sticking and makes cleanup easier.
Mix the breadcrumbs, parmesan cheese, and parsley in a small bowl, then sprinkle over the macaroni.
For extra crunch, toast the breadcrumbs lightly before using.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
Keep an eye on the topping to prevent burning.
Serve hot and enjoy your creamy baked macaroni and cheese.
Garnish with extra parsley for a fresh touch.
