This mac and cheese hits the luxury jackpot.
A buttery panko topping creates a crisp toasted crust that contrasts the rich cheese sauce and tender pasta underneath.
Bring a large pot of salted water to a boil.
Simply Recipes / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Cook the cavatappi until al dente according to the package directions.
Drain the pasta and set it aside.
Meanwhile, in a large Dutch oven, whisk together the flour and 4 tablespoons of the melted butter.
Simply Recipes / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Gradually add the milk and cream to the flour mixture, whisking constantly, until combined.
Add the cooked pasta and stir until its evenly coated.
Top it evenly with half of the mozzarella (1 cup).
Simply Recipes / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Dollop and spread the sour cream evenly over the mozzarella.
Sprinkle the breadcrumb mixture evenly over the top layer of mozzarella.
Garnish with chives, if desired, and serve.
Simply Recipes / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Store leftovers in an airtight container in the refrigerator for up to 5 days.
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Simply Recipes / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley