Erica's Crispy Top Macaroni & Cheese

This is my Bechamel Mac-n-Cheese. It is very good. I’m working on a non-bechamel version that is more southern style.

Ingredients:

• 1 Lb Cavatappi Pasta

  Bechamel Sauce:

• 6 T butter

• 4 C milk

• 1/4 C flour

• 1 T Diamond Crystal Kosher Salt

• 1/4 t Cayenne powder

• 1/2 t garlic powder

• 1/2 t black pepper

• 2 dashes Worcestershire

• 2 oz grated Parmesan

• 2 C grated sharp cheddar

• 4 slices American

• 1 C reserved pasta water

  Crispy Topping:

• 3 C homemade breadcrumbs

• 2 oz grated parmesean

• 2 T butter, melted

• 2 T bacon drippings, melted

• 1 t kosher salt

Preheat oven to 350, grease a 9x13 pan.

Boil pasta in heavily salted water till very very al dente. Reserve 1 C pasta water for the sauce. Set aside.

In high sided skillet, make a roux with the butter and flour. When flour is light brown and nutty smelling, add 1/4 of the milk, whisking briskly. Add remaining milk, whisking till all lumps are out. Add all spices, then gradually add in each cheese till melty and thick. At the end, add in the reserved pasta water.

Mix together pasta and sauce, transfer into 9x13 pan. Pop in the oven and bake for 30-40 minutes.

While that is baking, make the crispy topping by mixing all ingredients in a large bowl.

Add crispy topping to the top of the pasta, and bake for an additional 15 minutes.

Take out, let rest for at least 10 minutes before serving.