CRUNCHY TOPPING FOR MAC AND CHEESE RECIPES

Steps:

• Preheat oven to 400°F.
• Grease a 3-quart shallow baking dish.
• Bring a pot of salted water (Who wants bland pasta?) to boil for the macaroni.
• The yummy topping: Melt 2 T unsalted butter
• In a bowl stir melted butter together with crushed Ritz and 1 cup cheddar until well combined. This can be made 1 day ahead and chilled, covered.
• The yummy sauce: In a 5-quart heavy saucepan melt 3 T butter over med low heat.
• Stir in flour and red pepper flakes.
• Stir about 3 minutes and whisk in milk.
• Bring sauce to a boil, whisking constantly.
• Simmer, whisking occasionally, for about 3 minutes or so.
• Stir in the cream, the 4 cups of cheddar, mustard, salt, and pepper.
• Remove pan from heat and cover surface of sauce with wax paper.
• Cook macaroni in boiling water, al dente. (per package instructions)
• Reserve 1 cup of the cooking water.
• Drain macaroni.
• Return the macaroni to the pot (off the burner) and mix together the macaroni, reserved cooking water, and the sauce. (The sauce does stick a bit to the wax paper when removed)
• Transfer macaroni mixture to baking dish.
• Sprinkle topping evenly over the macaroni and bake on middle rack for 20 to 25 minutes, or until light golden brown and bubbling.

Steps:

• Preheat oven to 425°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot. , Meanwhile, in a medium saucepan, heat 1/4 cup butter and pepper flakes over medium heat until butter is melted. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. , Stir in Gruyere, mascarpone, mustard, salt and pepper until blended. Add sauce to macaroni, tossing to combine. Transfer to a greased 13x9-in. baking dish., Melt remaining butter. Add panko and Italian seasoning; toss to coat. Sprinkle over macaroni. Bake, uncovered, until topping is golden brown, 10-15 minutes.