Mac and Cheese With Breadcrumbs

Ingredients

Topping:

• ½ to 1½ cup of panko breadcrumbs (measure with your heart)
• 4 tablespoons (½ stick) unsalted butter, melted
• ¼ cup grated Pecorino cheese (1 ounce)
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme, plus leaves for garnish
• ½ teaspoon kosher salt

Pasta:

• 1 pound cavatappi
• 1 or 2 Fresno Chilis (can also use jalapeños or other peppers)
• 6 tablespoons unsalted butter, plus more for baking dish
• ¼ cup + 2 tablespoons all-purpose flour
• 1½ teaspoons dry mustard powder
• ¼ teaspoon nutmeg
• ¼ teaspoon cayenne pepper
• 4½ cups whole milk
• 1½ teaspoons kosher salt
• Freshly ground black pepper
• 8 ounces Gruyère, grated (2 cups)
• 8 ounces white cheddar, grated (2 cups)

Directions

1. Preheat oven to 400°F. Butter a 9x13 inch baking dish (or other 3-qt. baking dish) and melt butter for topping.
2. In a medium bowl add melted butter, breadcrumbs, Pecorino, rosemary, thyme, and salt. Mix to combine; set aside.
3. Bring a large pot of salted water to a boil. Add cavatappi and cook until al dente (remove from heat 1 to 2 minutes before package directions). Drain and set aside.
4. Melt butter in a medium saucepan over medium-low heat. Whisk in flour, mustard powder, nutmeg, and cayenne and cook until golden, stirring constantly, about 2 minutes. Slowly whisk in milk and simmer until thickened, stirring occasionally, 6 to 8 minutes. Remove from heat. Whisk in salt and several grinds black pepper. #Slowly add gruyère and cheddar, whisking until melted, about 2 minutes.
5. Add pasta to the pot and toss to combine. Pour into prepared baking dish. Top with reserved breadcrumbs. Bake until the cheese sauce is bubbly and the breadcrumbs are golden brown, 25 to 30 minutes. Top with several grinds black pepper and fresh thyme leaves.

Link to recipe