Our baked mac and cheese recipe uses plenty of grated gruyere cheese for a warm, gooey interior and a crunchy, crispy top. We replace the panko breadcrumbs with our aged cheddar granola - filled with tons of cheesy flavor, with a hint of black pepper and the slight sweetness kicking in with the honey. You'll thank us for this:
Bring pot of salted water to boil. Add 1 cup of pasta of your choice (we used trumpets from Sfloglini). Cook al dente. Strain and transfer to a baking dish.
In a bowl, whisk together the melted butter, grated cheese, milk, egg yolk, salt, pepper, nutmeg, and cayenne. Pour the sauce into the pasta and stir. Grate some Parmigiano Reggiano on the top to taste. Top with cheddar granola and broil until golden brown and bubbly on the edges.
Serve - and ENJOY.