Really The Best Ever Mac N Cheese Recipe

How to Make Really The Best Ever Mac N Cheese

1. Preheat oven to 350°F (175°C).
2. In a small bowl, toss 1/2 cup panko bread crumbs with 2 tablespoons melted butter. Spread on a baking sheet and toast for 10 minutes, until lightly golden brown. Set aside to cool.
3. Cook 1 pound large pasta shells (chiocciole, conchiglie, or large elbow macaroni) according to package directions. Drain and set aside.
4. In a large saucepan, melt 1/4 cup butter over medium heat. Whisk in 1/4 cup all-purpose flour and cook, stirring constantly, for 2 minutes, until smooth and bubbly.
5. Gradually whisk in 3 cups whole milk. Add 1 teaspoon dry mustard, 1/2 teaspoon white pepper, 1/4 teaspoon cayenne pepper, 1/4 teaspoon nutmeg, 1 teaspoon salt, and 1 bay leaf.
6. Bring to a simmer, reduce heat, and cook for 30 minutes, stirring occasionally. Remove bay leaf.
7. Stir in 3 cups shredded sharp cheddar cheese until melted and smooth.
8. In a large bowl, combine the cooked pasta and cheese sauce. Stir until well coated.
9. Pour the macaroni and cheese into a well-buttered 9x13 inch baking dish.
10. Drizzle 1/4 cup heavy cream around the edges of the casserole.
11. Sprinkle the remaining 1 cup shredded cheddar cheese over the top, followed by the toasted panko bread crumbs.
12. Cover the casserole with aluminum foil.
13. Bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until golden brown and bubbly.
14. For extra browning, broil for 3-5 minutes, watching carefully to prevent burning.