Baked Mustard-Nutmeg Mac and Cheese with Garlic Crumb Topping
Baked Mustard-Nutmeg Mac and Cheese with Garlic Crumb Topping
This is the mac and cheese that gets scraped clean from the dish. Bay-infused milk, a little yellow mustard powder and a gentle hit of nutmeg and mace give the cheese sauce real depth, while a garlicky panko crust adds crunch to every scoop. It's pure comfort, with a flavor your family will keep asking about.
What You'll Need
Shred your own cheese from the block if you can. It melts far more smoothly than pre-shredded.
The Cheese Sauce
- 1 lb elbow macaroni
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 1/2 cups whole milk
- 2 Organic Bay Leaves
- 1 tsp Organic Yellow Mustard Seed Powder
- 1/4 tsp Organic Nutmeg Powder
- 1/4 tsp Organic Ground Mace
- 1 tsp Organic Onion Powder
- 1/2 tsp Organic Garlic Granules
- 1/2 tsp freshly ground Organic Black Peppercorns
- 1 tsp Fine Ground Himalayan Pink Salt, plus more for the pasta water
- 8 oz sharp cheddar, shredded
- 6 oz Gruyère, shredded
The Garlic Crumb Topping
- 1 cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
- 1/2 tsp Organic Garlic Granules
- 1/4 cup grated Parmesan
- Chopped fresh parsley (optional, for serving)
Step by Step
Heat the oven and boil the pasta
Heat the oven to 375°F and butter a 9x13-inch baking dish. Boil the macaroni in well-salted water for 2 minutes less than the package directions, since it will finish cooking in the oven. Drain and set aside.
Infuse the milk
Warm the milk with the bay leaves in a saucepan over medium-low heat until steaming but not boiling. Pull it off the heat and let it steep while you start the roux.
Make the spiced roux
Melt the butter in a large pot over medium heat. Whisk in the flour, mustard powder, onion powder, garlic granules and black pepper. Cook 1 to 2 minutes, until pale gold and fragrant. Toasting the spices in the fat wakes up their aroma.
Build the sauce
Fish out the bay leaves. Pour the warm milk into the roux in a slow stream, whisking constantly. Simmer over medium-low heat for 5 to 6 minutes, stirring often, until the sauce coats the back of a spoon. Stir in the nutmeg, mace and salt.
Melt in the cheese
Take the pot off the heat and stir in the cheddar and Gruyère a handful at a time, letting each addition melt before adding the next. Fold in the macaroni until every piece is coated, then pour into the baking dish.
Add the crumb topping
Toss the panko with the melted butter, garlic granules and Parmesan until it looks like damp sand. Scatter it evenly over the pasta.
Bake and rest
Bake at 375°F for 20 to 25 minutes, until the edges bubble and the top is deep golden. Rest 10 minutes so the sauce thickens, then sprinkle with parsley and serve.
Grate whole nutmeg fresh when you have it, and keep the mace to a small pinch. Both come from the same fruit, but mace is more delicate and peppery, so a little goes a long way.
The Spices Behind the Mac and Cheese
Common Questions
Why add mustard powder to mac and cheese?
It's a classic trick. Mustard powder adds a sharp, tangy note that makes the cheese taste more cheesy without making the dish taste like mustard. One teaspoon is enough for this size batch.
Can I use only nutmeg and skip the mace?
Yes. Use 1/2 tsp nutmeg total if you skip the mace. Mace adds a slightly brighter, more peppery aroma, but nutmeg alone still gives you that warm, creamy-sauce flavor.
How do I keep the cheese sauce from turning grainy?
Take the pot off the heat before adding the cheese, and add it gradually. Shred cheese from a block, since pre-shredded cheese often contains anti-caking starch that keeps the sauce from melting smoothly.
Can I assemble it ahead of time?
Yes. Assemble through the cheese step, cool, cover and refrigerate for up to a day. Add the crumb topping just before baking and add 10 minutes to the bake time. The panko stays crisper when it goes on at the last minute.
What if I want a little more heat?
Stir a pinch of Organic Red Chili Powder into the roux with the other spices. It adds warmth without changing the creamy character of the sauce.
