Baked Bechamel Mac and Cheese with Herbed Breadcrumbs
Serves 6
15 mins prep
45 mins cook
60 mins total
Cheesy, creamy baked mac and cheese with gooey cheese, white sauce and crunchy breadcrumbs seasoned like your favorite Thanksgiving stuffing!
Herbed breadcrumbs
Creamy bechamel sauce
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Preheat the oven to 375 (190C) degrees.
Prep the breadcrumbs
Melt 3 tablespoons of the butter in a 12-inch skillet. Add 1 ½ cups fresh breadcrumbs and stir to coat with the butter. Cook 5-7 minutes, stirring frequently, until the crumbs are golden and smell toasty. Remove from the heat and stir in 1 tablespoon chopped fresh thyme, 1 tablespoon chopped fresh rosemary, 1 teaspoon chopped fresh sage and ½ teaspoon black pepper. Set aside. (Breadcrumbs can be made ahead. Store in a covered container at room temperature up to 3 days.).
Make the bechamel sauce
Melt the remaining 2 tablespoons butter in a saucepan set over medium-high heat. Add 2 tablespoons all-purpose flour and whisk to blend with the butter. Cook 2 minutes, until the flour mixture looks smooth and creamy. Pour in 1 ½ cups whole milk and ½ teaspoon salt.
Cook over medium-high heat until you see small bubbles forming on the outside of the pan. Keep stirring until the sauce starts to thicken — this happens in just a few minutes so be sure to keep your eye on it. Cook 3-5 minutes, or until the mixture has the texture of a thick smoothie. Stir in 1 cup heavy cream and ½ cup of the Parmesan and remove from the heat. Note: The sauce can be made ahead and refrigerated 1-2 days.
Assemble and bake
Boil 1 pound cavatappi pasta in plenty of salted water exactly 6 minutes, or about half the time that your pasta box directions call for. This will ensure that the pasta doesn’t overcook and turn mushy in the oven. Drain.
Add ½ cup of the Fontina cheese to the pasta. Pour the milk mixture over the pasta and stir to coat. Transfer to a 3-quart baking dish. Sprinkle the remaining Fontina and ¼ cup Parmesan cheeses over the pasta and top evenly with the breadcrumbs.
Bake 20-25 minutes, until the crumbs are golden brown and the sauce is bubbling at the edge of the dish. Serve hot.
