Baked Macaroni and Cheese

with Basil Breadcrumbs

1 pound dried cavatappi 

1/4 cup plus 1 tablespoon plus 1 teaspoon kosher salt, divided

1 quart unsweetened almond milk*

8 tablespoons unsalted butter, divided

1/2 cup all purpose flour

8 ounces shredded cheddar cheese

1 pound fresh mozzarella ball, cut into matchsticks

1 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes

1 cup Panko breadcrumbs

1/4 cup chopped fresh basil 

Preheat the oven to 350 degrees F. 

Bring a large pot of water to a boil and add 1/4 cup kosher salt. Add the cavatappi and cook for 5-6 minutes until just shy of al dente. Drain and set aside. 

Add the almond milk to a small saucepan and place over medium heat. Allow to heat through but do not bring to a boil. Once hot, turn off the heat and set aside. 

Meanwhile, in a large dutch oven melt 6 tablespoons of butter over medium-high heat and add the flour. Cook the mixture for 1-2 minutes stirring occasionally with a wooden spoon. Switch to a whisk then slowly pour in the hot milk while whisking continually, the mixture should start to thicken. Once all of the milk has been added, whisk to ensure there are no lumps and cook for 1-2 minutes. Turn off the heat and add the cheddar cheese. Whisk until all of the cheddar is melted then stir in 1 tablespoon kosher salt, the black pepper and red pepper flakes. Add the cooked noodles and the mozzarella and stir until evenly combined. 

Melt 2 tablespoons of butter in a small saucepan and add the Panko bread crumbs, 1 teaspoon kosher salt and chopped basil and stir to combine. Sprinkle the Panko mixture over the noodles and bake for 15-20 minutes until the breadcrumbs are golden brown. 

Remove from oven and allow to slightly cool before serving.

*I use almond milk because it’s what I always have in my fridge. If you’d prefer, regular whole milk will work just as well.