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Extra-Cheesy Mac with Cornflake Crust
Rachel Kim

Extra-Cheesy Mac with Cornflake Crust

Sharp cheddar, young Gouda and a little American cheese make a smooth sauce sturdy enough for a crisp cornflake top. The flakes are crushed roughly, not powdered, so the contrast survives. Undercooked elbows and a loose sauce keep the center creamy after the crust browns.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 10
Ingredients Method

Ingredients
  

  • 1 pound elbow macaroni
  • 4 tablespoons unsalted butter divided
  • 1/4 cup all-purpose flour
  • 4 cups whole milk
  • 1 teaspoon dry mustard
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 3 cups shredded sharp cheddar
  • 2 cups shredded young Gouda
  • 4 ounces deli American cheese torn
  • 3 cups cornflakes lightly crushed

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Cook macaroni 3 minutes short of done and drain.
  2. Melt 3 tablespoons butter, add flour for 1 minute, then whisk in milk, mustard, salt and pepper until lightly thickened.
  3. Remove from heat and add cheddar, Gouda and American cheese a handful at a time. Fold in macaroni and spread in the dish.
  4. Mix cornflakes with remaining melted butter and sprinkle over the top.
  5. Bake for 25 to 30 minutes until bubbling and crisp. Rest 10 minutes.