Best mac ‘n cheese with crisp, garlic breadcrumb topping. (to die for)

In preparation for Christmas dinner this year, I researched hundreds of mac ‘n cheese recipes with the only prerequisite being that ALL ages would love it, so nothing gimmicky, no strange flavors…
This recipe was a major hit with everyone and it’s well worth adding to your holiday cooking repertoire. The crispy garlicky breadcrumbs on top are also a wonderful addition.
I made it the day before, kept it in the fridge overnight, brought it to room temperature and baked it just before serving, so it really was easy.

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Serves 12

For the topping:
2 tbsp unsalted butter, plus more for baking dish
2 tbsp extra-virgin olive oil
2 cups Panko (Japanese breadcrumbs)
2 large garlic cloves, minced
½ cup finely grated Parmesan
1/2 tsp kosher salt

For the macaroni and sauce:
14 oz dried elbow macaroni
1/2 cup (1 stick) unsalted butter
6 tbsp all-purpose flour
4 cups whole milk
3/4 cup heavy cream
16 oz coarsely grated extra-sharp cheddar (about 6 cups)
2/3 cup grated Parmesan
2 tsp kosher salt
1/2 tsp ground white pepper
1 1/2 tbsp English mustard powder

Special equipment:
9- by 13-inch baking dish

Preheat oven to 400°F with rack in the middle of oven. Butter the baking dish. Set a large, covered pot of salted water over high heat to boil.
Meanwhile, in a large skillet over medium heat, heat the butter and oil until the butter foam subsides. Add the panko crumbs and garlic; cook, stirring, until the crumbs are golden brown, 4 to 6 minutes. Transfer the crumbs to a medium bowl, stir in 1/2 cup Parmesan and salt, and set aside.

Add the macaroni to the boiling salted water and cook until just al dente (avoid overcooking). Drain the macaroni and set aside. In a large wide pot over medium-low heat, melt the butter. Sprinkle the flour over the butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon, until the roux is light golden, about 4 minutes.

Gradually pour in the milk and cream, whisking constantly to incorporate and make a béchamel sauce. Raise the heat to medium-high and bring the sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until the béchamel sauce is thick and coats the back of a spoon, about 3 minutes more.

Add the the salt, pepper and mustard powder. Add the cheeses in three batches, whisking until each addition is completely melted before adding more. Remove from the heat.

Add the drained macaroni to the pot with the cheese sauce and stir well to coat. Transfer the macaroni mixture to the buttered baking dish and place on a rimmed baking sheet. Sprinkle the topping evenly over the macaroni and bake until golden and bubbling, 18 to 23 minutes.

Let cool 15 minutes before serving.

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Asian sweet potato gratin.

If you like dairy-free food and Asian flavors, this is a great twist on a heavier, creamier potato gratin.
Sweet potato and peanut butter might sound like a bonkers pairing, but combined with the flavor powerhouses of chili, ginger and lime, the result is magical.

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Serves 2, but easily can be augmented

3 sweet potatoes
8 fl oz of coconut milk
1 tbsp peanut butter
A stem of lemon grass
A thumb of ginger
1 chili
1 lime
1 tbsp olive oil
Sea salt and freshly ground pepper

Heat your oven to 350 F
Scrub 3 sweet potatoes, then slice as thinly as you can.
Place the slices in a medium sized baking dish.

Finely chop a chili. Peel a thumb of ginger with a teaspoon and roughly chop. Take 1 lemon grass stem and remove the tough outer leaves.

Zest the lime and juice half. Tip in 1 tbsp peanut butter, the lemon grass, chili, ginger, lime zest and the juice into a food processor.

Pour in 8 oz coconut milk. Blitz to combine all the ingredients.
Taste and season.

Pour the coconut sauce over the potato. Mix with your hands then flatten.
Cover the dish with foil and seal the edges tightly. Cook for 30 mins.

Remove the foil and cook for a further 20 mins till golden.

Check the sweet potatoes are cooked and soft by piercing with a knife. If still firm, place back in the oven and cook for a further 5-10 mins.