Traditional mac and cheese is brought to new heights when topped with a crunchy pecan topping!
ingredients
ingredients
method
step-by-step directions

Mac and Cheese with Cheddar Crumble

  • For The Mac and Cheese
  • Kosher Salt
  • 3 tablespoons Unsalted Butter
  • 3 tablespoons All-Purpose Flour
  • 1 tablespoon Mustard Powder
  • 3 cups Whole Milk
  • 1/4 cup Yellow Onion (minced)
  • 1/2 teaspoon Sweet Paprika
  • 1 large Egg
  • 12 ounces Sharp Cheddar (shredded)
  • 1/2 pound Elbow Macaroni
  • Freshly Ground Black Pepper
  • For The Crumble
  • 1 pound Butter
  • 4 cups Unbleached Flour
  • 2 cups Pecans (toasted and chopped)
  • 1 1/2 teaspoon Salt
  • 1 teaspoon Cayenne Pepper
  • 1 pound Cheddar Cheese; shredded
step-by-step directions
  • For the Mac and Cheese:
  • Preheat the oven to 350°F. Bring a large pot of water to a boil and Salt it generously.
  • Meanwhile, in a large saucepan, melt the Butter over medium heat. Whisk in the Flour and Mustard and whisk for 5 minutes. Just keep it moving; you don’t want any lumps. Whisk in the Milk, then the Onion and Paprika. Simmer, whisking occasionally, for 10 minutes.
  • In a small bowl, lightly beat the Egg. Continue beating while adding a little of the hot Milk mixture. Whisk the Egg mixture into the Milk mixture, then stir in three-quarters of the Cheese. Season with 1 teaspoon Salt and add Pepper to taste.
  • Add the Macaroni and cook until just al dente, about 2 minutes. Drain well, then immediately transfer to the Cheese Sauce. Fold until well mixed, then pour into a 2-quart casserole. Spread the mixture in an even layer and sprinkle the remaining Cheese all over the top.
  • Bake until bubbling and the top is browned, about 25 minutes. Remove from the oven sprinkle crumble topping over dish, and return to oven for another 5 minutes.
  • Serve hot.
  • For the Crumble:
  • Combine Flour, Pecans, Salt and Cayenne in a large bowl.  In the bowl of a standing mixer, cream Butter and Cheddar.  Gradually add in the Flour and mix until well combined. 
  • Form the dough into a log.  Wrap in plastic wrap and refrigerate for at least 1 hour.
  • Crumble log into an even layer on a parchment lined baking sheet. Bake to deep golden brown, 15 to 20 minutes, turning the pan halfway through baking.  Cool completely on baking sheet.  
Similar categories: Dinner
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