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Pretzel-topped casserole or mac and cheese Recipe

American · Main course · 45 min total

A creamy, cheesy mac and cheese gets a crunchy, salty pretzel topping for a delightful twist on a classic comfort food.

Ingredients

• 1 lb elbow macaroni
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyère cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 2 cups crushed pretzels
• 2 tbsp melted butter

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. Cook macaroni according to package directions until al dente. Drain and set aside.
3. In a large saucepan, melt 4 tbsp butter over medium heat. Whisk in flour and cook for 1 minute.
4. Gradually whisk in milk, then cook, stirring constantly, until thickened, about 5 minutes.
5. Remove from heat and stir in cheddar, Gruyère, salt, pepper, and paprika until melted and smooth.
6. Add cooked macaroni to the cheese sauce and stir to coat. Transfer to prepared baking dish.
7. In a small bowl, mix crushed pretzels with 2 tbsp melted butter. Sprinkle evenly over the mac and cheese.
8. Bake for 20-25 minutes, until bubbly and topping is golden. Let rest 5 minutes before serving.

Tips

• For extra crunch, add 1/4 cup grated Parmesan to the pretzel topping.
• Leftovers can be refrigerated for up to 3 days; reheat in the oven to maintain crispness.

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