Creamy Baked Mac and Cheese

Ingredients

• 2 tablespoons melted unsalted butter
• 2/3 cup plain panko breadcrumbs
• 1/4 cup shredded Parmesan
• 1/4 teaspoon salt
• 1/8 teaspoon smoked paprika
• Pinch cayenne pepper
• 10 ounces elbow macaroni pasta or cavatappi
• 1 tablespoon kosher salt
• 1 tablespoon unsalted butter
• 4 ounces cream cheese
• 10-ounce brick of cheddar cheese, shredded
• 2 1/2 cups whole milk
• 1/2 teaspoon white pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon mustard powder
• 1/4 teaspoon turmeric powder
• Minced parsley or chives, optional

Directions

1. Butter an 8x8 pan and put it aside. Set the oven to 350 degrees F.
2. Melt 2 tablespoons of butter in a small bowl. Stir in the panko, Parmesan, salt, smoked paprika, and cayenne, then leave the topping ready for later.
3. Set a pot of water over medium high heat and bring it to a boil. Add the macaroni and salt, then cook until the pasta is al dente, usually about 1 minute or 2 less than the package suggests.
4. Pour the pasta into a colander to drain. Put 1 tablespoon butter into the pot you used for cooking, then return the drained pasta to the pot and toss until coated. Take it off the heat for now.
5. Place a large, high-sided skillet over medium heat. Add the cream cheese, 1 cup of milk, and all the spices. As the cream cheese warms and softens, use a spatula to press and break it up. When the pieces are nickel-sized or smaller, switch to a whisk and stir until the sauce is smooth and thickened, about 4 to 5 minutes.
6. Whisk the remaining 1 1/2 cups of milk into the skillet. Add the cheddar 1 cup at a time, whisking the whole time and waiting until each addition melts in before adding more.
7. When the sauce is smooth and about as thick as heavy whipping cream, stir in the pasta until everything is coated. It should seem soupy, and that is exactly right. Spoon the mixture into the prepared 8x8 pan and even out the surface.
8. Scatter the panko topping over the mac and cheese. Bake for 20 to 25 minutes, until the topping is golden brown and the sauce bubbles at the edges. Let it cool briefly before serving.