Remove from the oven and serve the mac and cheese straight from the Braiser. Enjoy your rich, creamy, and perfectly crispy baked macaroni and cheese!
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Customize this recipe to suit your taste! If you're cooking for kids, simply omit the cayenne pepper for a milder version. For a spicier kick, try adding red pepper flakes to the breadcrumb topping for an extra flavor burst. This dish is as flexible as it is delicious, making it the perfect addition to any menu.
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Recipe Summary
5 min
50 min
6
Dinner
Vegetarian
Pasta Ingredients
8 oz macaroni
1 teaspoon salt
Topping Ingredients
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup panko bread crumbs
¼ cup grated Parmesan cheese
Salt and freshly ground black pepper
Sauce
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
½ cup heavy cream
¼ teaspoon ground nutmeg
¼ teaspoon cayenne pepper
¼ cup grated Parmesan cheese
1 cup shredded extra-sharp cheddar cheese
1 cup shredded mild cheddar cheese
Salt and pepper
Recipe Directions
1. Cook the Pasta
In your Larder & Vine Dutch Oven or Saucepan, bring salted water to a boil. Once boiling, add the macaroni and cook until al dente. Drain the pasta, rinse with cold water to stop the cooking process, and set aside.
2. Preheat the Oven
Preheat the oven to 450ºF.
3. Make the Breadcrumb Topping
Heat the butter and olive oil in your Larder & Vine Braiser over medium heat. Add the breadcrumbs and toast until golden brown, stirring frequently to avoid burning. Remove from heat and transfer the breadcrumbs to a mixing bowl. Stir in the Parmesan cheese and season with salt and pepper. Set aside.
4. Make the Roux
In the now-empty Braiser, melt butter over low heat. Whisk in the flour until smooth to create a roux. Gradually pour in the milk and heavy cream, whisking continuously until the mixture is smooth and lump-free.
5. Thicken the Sauce
Increase the heat slightly to bring the sauce to a gentle simmer. Stir continuously for about 6 to 8 minutes, or until the sauce has thickened and coats the back of a spoon.
6. Add Seasonings and Cheese
Remove the Braiser from the heat and season the sauce with nutmeg, cayenne pepper, salt, and black pepper. Gradually add the cheese while stirring until fully melted and the sauce is creamy.
7. Combine and Bake
Fold the cooked pasta into the cheese sauce until evenly coated. Sprinkle the prepared breadcrumb mixture evenly over the top. Bake for 10 to 12 minutes, or until the cheese is bubbly and the topping is golden brown.
8. Serve and Enjoy
