Oktoberfest Mac & Cheese with Crispy Onions

The thing that separates restaurant mac and cheese from home mac and cheese is mustard. Not a lot, usually a tablespoon stirred into the béchamel, but enough to cut through the richness of the cheese and keep every bite tasting like the first bite. The Oktoberfest does this job better than plain mustard because it's already balanced with sweetness, malt, and a tang that pairs into cheddar like they were grown together. We're using extra-sharp cheddar, gruyère for stretch and nuttiness, and a panko-and-crispy-onion topping that crackles when you scoop. Baked, not stovetop. You want the corners crisp.

What you need

Food:

1 lb elbow macaroni (or cavatappi, shells, anything ridged that grabs sauce. Cavatappi and shells hold the cook longer, check them at minus-3 minutes.)

4 tbsp unsalted butter

1/4 cup all-purpose flour

3.5 cups whole milk, warmed

5 tbsp TGCS Co Oktoberfest Mustard (this gives a clearly mustardy mac, assertive but not loud. Drop to 3 tbsp for subtle, push to 6 tbsp for "this is a mustard mac, on purpose".)

2 cups extra-sharp cheddar, shredded (about 8 oz, shred it yourself. Pre-shredded cheese is coated in cellulose and breaks weirdly in a sauce.)

1 cup gruyère, shredded (about 4 oz)

1/2 tsp kosher salt

1/4 tsp black pepper

Pinch nutmeg

Food (topping):

1 cup panko breadcrumbs

3/4 cup crispy fried onions (French's is fine, the PC Black Label or similar gourmet brand is better)

2 tbsp butter, melted

2 tbsp grated parmesan

Pinch kosher salt

Equipment:

Large pot for boiling pasta

Heavy-bottom saucepan or Dutch oven (3+ quart)

Whisk

9x13 baking dish or 12-inch cast iron skillet (a 12-inch cast iron works but barely. The 9x13 is safer.)

Cheese grater

How to cook it

1. Preheat your oven to 375 F. Generously butter a 9x13 baking dish or your largest cast iron skillet.
2. Bring a large pot of well-salted water to a boil. Cook the pasta 2 minutes SHORT of the package instructions. It's going to finish in the oven, and overcooked baked mac is sad mac. Drain, don't rinse.
3. While the pasta cooks, make the béchamel. Melt the 4 tbsp butter in the heavy saucepan over medium heat. When it foams, sprinkle in the flour and whisk constantly for 90 seconds. You want it pale gold and smelling slightly nutty, not raw flour.
4. Pour the warmed milk in slowly while whisking. Whisk hard the whole time, this is where lumps come from if you stop. Once it's smooth, turn the heat to medium-low and let it bubble gently for 4 to 5 minutes, whisking often, until it coats the back of a spoon.
5. Pull off the heat. Whisk in the Oktoberfest Mustard, salt, pepper, and a pinch of nutmeg. Then add the cheese a handful at a time, stirring smooth after each addition. Reserve about 1/2 cup of the cheddar for the top. Taste, adjust salt.
6. Combine: tip the cooked pasta into the cheese sauce and stir until every piece is coated. Pour into the buttered baking dish. Top with the reserved 1/2 cup of cheddar.
7. Make the topping. In a bowl, mix the panko, crispy fried onions, melted butter, parmesan, and a pinch of salt. Scatter it evenly over the top of the mac.
8. Bake for 22 to 25 minutes until the edges are bubbling, the top is deeply golden, and the crispy onions have darkened to a deep brown. If it's not browning, slide it under the broiler for 60 seconds. WATCH IT.
9. Let it sit for 5 minutes after it comes out of the oven. This is non-negotiable. Straight from the oven it's molten lava and the sauce will be too loose. The rest tightens it into proper scoopable mac.
10. ENJOY!