This baked Mac and Cheese with an ultra crispy topping is the ULTIMATE side dish for any occasion, but especially around the holidays! The crispy panko topping and cheesy sauce fill every nook and cranny of the pasta!
Shred your sharp cheddar and gruyere, reserving 2oz of your sharp cheddar to use for the topping.
Cook your shells in salted boiling water for 4 minutes less than package directions, then immediately drain.
Over medium heat, melt 8 tbsp of butter, then add 4 tbsp of flour, whisk to combine, then add 1/2 tbsp of ground mustard and whisk until no lumps remain. Cook for about 5 minutes, stirring occasionally until slightly thickened.
Add 3 cups of half and half followed by the bay leaves, nutmeg, garlic powder, paprika, cayenne, black pepper, and salt to taste. Stir to combine and bring to a low simmer until slightly thickened, about 5 minutes. Temper in one egg and mix for another minute to incorporate.
Turn off the heat, then add your cheese and mix until smooth, then add your pasta and mix until combined.
Add your pasta to a baking dish, then top with your reserved cheese. Melt butter and combine with your Panko breadcrumbs and top over the cheese.
Bake at 375F for 20 minutes, then broil for 3-4 minutes to get the topping super crisp and golden brown. Enjoy!
Notes
TIP: If you are making this dish ahead of time, add the mac and cheese to the casserole dish but do not bake it. Once you are ready to serve, add the panko breadcrumb topping and bake the mac and cheese so it's as fresh as possible! Alternatively, you could keep the mac and cheese warm in a slow cooker or crock pot on low heat, then bake the mac and cheese with the panko breadcrumb topping.