Daddy Mac

Quick Summary: A rich and creamy baked macaroni and cheese featuring a classic roux-based sauce and a buttery breadcrumb topping.
Source: Traditional

>> servings: 8
Preheat oven to 350°F.
 
For the crumb topping, tear @white bread{170%g} into pieces and pulse in a #food processor{} to make coarse crumbs. Toss with melted @butter{45%g} in a #small bowl{} and set aside.
 
Bring a large #pot{} of salted water to a boil. Add @macaroni{1%lb} and cook until al dente according to package directions. Drain well and set aside.
 
In a large #saucepan{} or #Dutch oven{}, melt @butter{75%g} over medium heat. Whisk in @flour{47%g} and cook for ~{1-2%minutes} to form a smooth roux, being careful not to let it brown.
 
Gradually whisk in @milk{5%cups}, ensuring no lumps form. Stir in @salt{1.5%tsp}, @dry mustard{1%tsp}, and @aleppo pepper{1/4%tsp}. Bring to a gentle simmer and cook until the sauce thickens and coats the back of a spoon, about ~{5%minutes}.
 
Remove the saucepan from the heat. Gradually stir in shredded @cheese{1%lb} until completely melted and the sauce is smooth.
 
Fold the cooked macaroni into the cheese sauce until evenly coated. Transfer the mixture to a 9x13-inch #baking dish{}.
 
Sprinkle the prepared buttery crumb topping evenly over the macaroni.
 
Bake for ~{30%minutes}, or until the sauce is bubbly and the crumb topping is deep golden brown. Let rest for a few minutes before serving.