Comforting brown butter macaroni and cheese with a creamy sharp cheddar sauce and your choice of a crispy buttered-panko topping or a golden broiled finish. Use cavatappi or elbow macaroni, and let the dish rest for 10 minutes before serving.
0 Preheat the oven to 350F (177C). Lightly grease a 9x9 inch or 10x10 inch baking dish with butter.
1 Cook the pasta in a large pot of boiling salted water, according to the directions on the label. Cook until al dente, about 1 to 2 minutes before the suggested cooking time. The pasta will continue to cook a bit more while it bakes. Drain and set aside.
2 Melt the butter over medium-low heat in a heavy-bottomed pot until it's lightly golden and smells nutty. Be careful not to burn it and stir often.
10 Add the nutmeg and paprika (if using) and season with salt and pepper. Add the flour, and stir, until a thick, smooth, and golden brown paste forms.
3 Reduce the heat to medium-low and add the milk all at once, whisking immediately, to incorporate the milk into the roux, ensuring no lumps remain.
4 Increase the heat to medium and add the cheese 1 cup at a time, whisking as you add and waiting for the cheese to melt before adding the next cup. Cook until the cheese sauce is smooth and no lumps remain.
5 Add the cooked pasta to the cheese sauce, stir well to combine, then transfer to the buttered baking dish, cover tightly with foil, and bake in the oven for 25 minutes, until the cheese is bubbling.
11 Note: if you don't want a breadcrumb topping at the very end, feel free to top with more cheese and bake all together until bubbly.
6 While the macaroni and cheese bakes, melt the butter. Place the breadcrumbs in a bowl and pour the butter over. Mix well.
7 When the Mac and cheese is done, remove the foil and sprinkle the breadcrumbs evenly on top. Turn the broiler on high. Return the dish to the oven and broil until the breadcrumbs are browned all over, 2 to 3 minutes.
9 Let the mac n cheese sit for 10 minutes at room temperature before serving.
