Ingredients
For the topping:
- 2 tablespoons melted unsalted butter
- 2/3 cup plain panko breadcrumbs
- 1/4 cup shredded Parmesan
- 1/4 teaspoon kosher salt
- 1/8 teaspoon smoked paprika
- Pinch cayenne pepper
For the macaroni:
- 10 ounces elbow macaroni pasta or cavatappi
- 1 tablespoon kosher salt
- 1 tablespoon unsalted butter
For the sauce:
- 4 ounces cream cheese
- 1 (10-ounce) brick cheddar cheese, shredded (about 3 cups thickly shredded cheddar cheese)
- 2 1/2 cups whole milk
- 1/2 teaspoon white pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon mustard powder
- 1/4 teaspoon turmeric powder
Garnish:
- Minced parsley or chives, optional
Instructions
- Preheat the oven and prepare the pan:
- Preheat the oven to 350°F. Butter an 8 x 8 pan and set aside.
Make the topping:
- In a small bowl, melt 2 tablespoons of butter. Add panko, Parmesan, salt, smoked paprika, and cayenne pepper. Set aside.
Boil the pasta:
- Bring a pot of water to a boil over medium high heat. Add the macaroni and salt. Cook until the pasta is firm-tender, or al dente. Usually, this takes about a minute or two less than the cook time recommended on the box.
Drain and butter the pasta:
- Drain the pasta into a colander. Add 1 tablespoon butter to the same pot you boiled the pasta in. Add the drained pasta back to the pan and stir to coat. Remove from heat. You’ll get back to it later.
Make the sauce:
- In a large, high sided skillet set over medium heat, add the cream cheese, 1 cup of milk, and all of the spices. Break apart and smash the cream cheese with a spatula as it begins to soften and melt. Once the cream cheese is in pieces the size of a nickel or smaller, whisk the mixture until it’s homogeneous and thickened, about 4 to 5 minutes.