Herbed Breadcrumb-Topped Macaroni and Cheese Recipe
"In the South, we know that mac and cheese is worthy of the Thanksgiving table just like every other creamy casserole and hearty carb-packed dish—especially this version, which is topped with buttery panko breadcrumbs flavored with sage, thyme, and rosemary. Our Test Kitchen’s secret to incredible macaroni and cheese is cubes of Cheddar cheese that melt as the pasta bakes, creating pockets of gooey goodness in every bite. The dish can be made through Step 2 up to one day in advance; cover and refrigerate. Bring the dish to room temperature (about 30 minutes) before proceeding with Step 3. We’re all for a make-ahead Thanksgiving recipe!..."
INGREDIENTS
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16 ounces uncooked large elbow macaroni, large shells, or cavatappi pasta
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6 tablespoons salted butter (3 oz.)
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1/3 cup grated yellow onion (from 1 small onion)
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2 teaspoons dry mustard
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1 teaspoon kosher salt
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1/4 teaspoon black pepper
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1/8 teaspoon freshly grated nutmeg
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1/8 teaspoon cayenne pepper
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6 tablespoons all-purpose flour
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3 1/2 cups milk
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1 3/4 cups heavy cream
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2 teaspoons Worcestershire sauce
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4 ounces extra-sharp yellow Cheddar cheese, shredded (about 1 cup), plus 4 oz. diced (about 1 cup), divided
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4 ounces sharp white Cheddar cheese, shredded (about 1 cup), plus 4 oz. diced (about 1 cup), divided
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1/2 cup panko (Japanese breadcrumbs)
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2 tablespoons salted butter, melted
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1 teaspoon chopped fresh sage
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1/2 teaspoon chopped fresh thyme
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1/2 teaspoon chopped fresh rosemary
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