Sage and Gruyère Mac & Cheese
Ingredients
4 tablespoons unsalted butter, plus more for greasing the baking dish
¾ cup panko (Japanese breadcrumbs)
¼ cup Parmesan, finely grated
2 teaspoons fresh sage leaves
1 teaspoon kosher salt, divided, plus more for pasta water
8 oz. cavatappi (or your preferred pasta)
2 ½ cups whole milk
2 shallots, grated
1 garlic clove, finely grated
2 tablespoons all-purpose flour
4 oz. Gruyère, grated
8 oz. mild white cheddar, grated
½ teaspoon English mustard powder
Pinch of cayenne pepper
Directions
Preheat the oven to 350°F. Butter a 2-quart baking dish.
Melt 2 tablespoons of butter in a medium skillet over medium heat. Add the panko and cook, stirring frequently, until golden brown, about 6–8 minutes. Transfer to a small bowl and toss with the Parmesan, sage leaves, and ¼ teaspoon salt.
Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente (it will finish cooking in the sauce). Drain and set aside to cool slightly while you prepare the cheese sauce.
In a small saucepan, bring the milk to a bare simmer and keep warm.
In a medium saucepan, melt the remaining 2 tablespoons of butter over medium-high heat. Add the grated shallots and garlic, cooking until fragrant and the shallots begin to soften, about 2 minutes.
Sprinkle the flour over the mixture and cook, stirring constantly, for about 1 minute, until the mixture starts to stick slightly to the bottom of the pan.
Slowly add the warm milk in a few additions, whisking after each pour to combine. Bring the béchamel sauce to a boil, then reduce the heat and simmer, stirring frequently, until thickened and smooth (about 6–8 minutes). The sauce should no longer feel grainy when rubbed between your fingers.
Add the Gruyère, white cheddar, mustard powder, cayenne, and ¾ teaspoon salt. Stir until the cheeses are fully melted and the sauce is smooth.
Mix the cooked pasta into the cheese sauce until evenly coated, then transfer to the prepared baking dish.
Bake for 10 minutes. Remove the dish from the oven, top with the Parmesan-panko mixture, and bake for an additional 8–10 minutes, until the sauce is bubbling around the edges and the topping is golden brown.
Let the mac and cheese cool in the pan for 15 minutes before serving.