Make-Ahead Creamy Mac and Cheese

1. Toss Panko bread crumbs, paprika (or dry rub) and melted butter in a bowl. Spread out over a rimmed baking sheet. Bake at 375 degrees, stirring until fragrant 6-8 minutes. Cool completely. Set aside.

2. Bring 4-5 quarts of water to boil, add 1 tablespoon of salt and the pasta. Stir and cook pasta until just beginning to soften but still firm in the center. About 5-7 minutes depending on the quantity. Drain, rinse with cold water and set aside.

3. Wipe the pot dry and heat the pot on medium heat. Add butter and melt, stir in the garlic, mustard, and cayenne (if using) for about 30 seconds until fragrant and butter begins to foam. Add flour and cook, stirring constantly, until the flour is light golden.

4. Gradually whisk in broth and milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until slightly thickened to consistency of heavy cream, about 5 minutes (requires more if you are cooking a large amount). Remove from heat, whisk in cheese and stir until melted. Add pasta and adjust salt and pepper to taste. Mix together, then pour into a 13×9 inch greased baking dish.

5. Bake at 375F with foil cover until the filling is hot throughout, 30-45 minutes. Sprinkle toasted Panko on top before serving.

To Make Ahead: After placing it in the 13×9 dish and cooling the casserole, wrap the dish tightly with plastic wrap first then foil. Refrigerate up to 2 days or freeze up to 1 month. When ready to serve, thaw completely and bring the casserole to room temperature before baking. When ready to serve: Preheat oven to 375 degrees. Remove plastic wrap, but cover tightly with foil and bake 30-45 minutes until heated through. Sprinkle reserved toasted Panko bread crumbs (which you can also make ahead and freeze in a Ziploc bag) on casserole before serving.