CLASSIC BAKED MACARONI AND CHEESE

INGREDIENTS:

Yield: 4 to 6 servings

Total time: About 1 hour

For the macaroni and cheese:

1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta Kosher salt

4 tbsp unsalted butter

¼ cup all-purpose flour

4 cups whole milk

1 clove garlic, finely grated

1 tsp smoked or hot paprika Freshly ground pepper

12 ounces sharp or white cheddar cheese, grated

12 ounces fontina or Gruyère, grated

For the topping:

1 cup coarse breadcrumbs or panko

4 tbsp melted butter or olive oil

¼ cup finely grated Parmesan cheese (optional)

Kosher salt and freshly ground pepper

PREPARATION:

1. Cook pasta in a large pot of salted boiling water until it’s barely al dente. (It should be more al dente than your average pasta: It’s going to continue to cook in the oven.) Drain and set aside.

2. Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.

3. Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.

4. Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).

5. Make the topping: Combine breadcrumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the breadcrumbs are evenly coated.

6. Transfer the macaroni and cheese mixture to a 2- quart baking dish and scatter breadcrumbs evenly over the top. Place on prepared baking sheet and bake until breadcrumbs are evenly golden brown and macaroni and cheese is bubbling, thickened and creamy, 25 to 30 minutes. Let cool slightly before serving.