Batson Macaroni And Cheese Recipe

Preheat oven to 400°F (200°C) if you plan to bake with the breadcrumb topping. Bring a large pot of salted water to a rolling boil (use about 1 tbsp salt for 4–6 quarts water). Add the elbow macaroni and cook until just shy of al dente (about 1 minute less than package directions), roughly 7–8 minutes. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.

In a medium saucepan over medium heat, melt 4 tbsp unsalted butter. Add the flour and whisk continuously to form a smooth roux; cook 1–2 minutes to remove raw flour taste but do not brown.

Slowly whisk in the 2 cups whole milk and 1 cup heavy cream, bringing the mixture to a gentle simmer. Continue whisking until the sauce thickens and coats the back of a spoon, about 4–6 minutes.

Whisk in 1 tsp Dijon mustard, 1 tsp hot sauce (if using), 1.5 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Reduce heat to low.

Remove the sauce from heat and stir in 2 cups shredded yellow cheddar and 1 cup finely grated parmesan in two additions, stirring each addition until melted and smooth. If sauce is too thick, add reserved pasta water 1–2 tbsp at a time to reach a silky consistency.

Fold the cooked macaroni into the cheese sauce until evenly coated. Taste and adjust seasoning with additional salt or pepper if needed.

Roast tomatoes

While the pasta cooks and sauce thickens, toss 2 cups halved cherry tomatoes with 2 tbsp extra-virgin olive oil, 2 minced garlic cloves, a pinch of salt, and a light grind of black pepper on a rimmed baking sheet. Roast in the preheated 400°F oven for 12–15 minutes, until tomatoes are blistered and slightly caramelized but still hold some shape. Remove from oven and let cool for 2 minutes.

Combine and finish

Stir the roasted tomatoes (including any pan juices) into the macaroni and cheese along with 1/2 cup torn fresh basil and 1/2 tsp crushed red pepper flakes. Transfer to a serving dish or leave in the oven-safe pan for baking.

Top with parmesan

Sprinkle 1/4 cup grated parmesan over the top and gently fold a little into the surface so it begins to melt into the hot pasta.

Make topping

If using, combine 3/4 cup panko breadcrumbs with 2 tbsp melted butter, 2 tbsp grated parmesan, and 1/8 tsp salt. Toss until crumbs are evenly moistened.

Bake for crisp top

Sprinkle the breadcrumb mixture evenly over the macaroni and cheese. Bake at 400°F for 10–12 minutes until the topping is golden and crisp. For extra browning, broil 1–2 minutes—watch carefully to avoid burning.

Serve

Remove from oven and let rest 5 minutes. Sprinkle an additional small pinch of crushed red pepper and a few torn basil leaves before serving.