Macaroni and Cheese with Basil Breadcrumb Topping

Ingredients

For the casserole

• 1 lb macaroni noodles
• 5 cups whole milk
• � cup unsalted butter
• 1/2 cup all-purpose flour
• 2 teaspoons kosher salt
• 1 tsp granulated sugar
• � tsp cayenne pepper
• � tsp white pepper
• 2 cups grated, sharp cheddar cheese

For the topping

• � cup unsalted butter
• 1 cup fresh bread crumbs (just throw a few slices of white sandwich bread in your food processor and pulse until a semi-fine mixture of crumbs forms).
• � tsp kosher salt
• 2 tbsp fresh basil leaves

Directions

Prepare the casserole

1. Cook macaroni in salted, boiling water until al dente. Strain and set aside.
2. Heat � cups unsalted butter over medium heat in a dutch oven. When the butter has just melted, add the flour and whisk until the mixture turns light brown, about 3 minutes, to form a roux.
3. Whisk in five cups milk, letting each cup absorbs into the roux before adding the next.
4. Once all the milk has been added, whisk in the salt, sugar, cayenne, and white pepper.
5. Whisk in sharp cheddar cheese.
6. Stir in pasta.

Prepare the breadcrumb topping

1. Preheat oven to 400 degrees Fahrenheit.
2. Melt butter in a large saut� pan over medium-high heat.
3. Add breadcrumbs, salt, and basil and toss until coated in butter.
4. Toast for 5-10 minutes or until breadcrumbs are a golden-brown and slightly crisp.

Bake the Macaroni and Cheese

1. Sprinkle breadcrumb topping over top of the pasta.
2. Place dutch oven in the oven to bake for 20-25 minutes or until pasta is heated through and the top is golden-brown.
3. Serve garnished with more basil leaves alongside the main course of your choice or in a bowl all by itself.